Red wine needs to be sobered up for about an hour.

The main idea of decanting is to allow the wine to breathe fully, softening it through oxidation and making it riper and rounder. After opening the wine, you can pour the wine directly into the decanter, and the pace of pouring can be rapid. The wine should be kept in the decanter for about an hour, not in a corked decanter, but with the mouth of the decanter open.

For wines of a certain age, the process of decanting should be done with extra care and caution. It requires patience and a gentle touch. Put the cork on the wine as soon as it is poured into the decanter. Before decanting, the wine should be left upright for about 2 days to allow any sediment to settle to the bottom of the bottle, so that when the wine is poured into the decanter, the sediment will not be poured into the wine.

Red Wine Wake-up Notes

1, before pouring the wine into the wine shaker, make sure that the wine shaker is dry and clean, because the residual water in the shaker will dilute the flavor of the wine, and the dust will affect the taste of the wine.

2. When pouring the wine, make sure you have a good angle and speed, so that the wine flows slowly down the glass wall, and avoid pouring violently to produce too many bubbles.

3, to the old wine to wake up, when the bottle of wine almost half to slow down the pouring speed, and the whole pouring process is best completed at once, to avoid letting the sediment back to flow back and then mixed with the wine to a piece.

4, back and forth gently shaking the winemaker, so that the wine and air to fully contact, can speed up the wine process.

Refer to Baidu Encyclopedia - Red Wine for more information