There are generally two kinds of red wine sobering up: one is to prepare a professional sobering up device, and pour the red wine into the sobering up device for a period of time to make the red wine contact with oxygen to obtain a full oxidation reaction; In addition, you can also sober up in a glass, which is called "sobering up in a cup". If you shake the glass properly, you can also make the wine react with oxygen.

The time to sober up depends on the type, grape variety and year. For some table wines, there is no need to sober up, and old wines are not suitable for sobering up for too long, and the time for sobering up in different producing areas and wineries is different.

The storage method of red wine after drinking is general. After opening the bottle, it can be stored in a cool and ventilated place for up to 2-3 days. To prolong the storage time, the air in the bottle should be sucked out by an air pump after opening the bottle, and then the cork should be put back and the bottle should be placed upright in a cool and ventilated place.

You can also pour a large bottle of wine into a small bottle, fill it as full as possible, and then plug the bottle with a cork. This can reduce the oxygen in the bottle and delay the oxidation time of wine. It is recommended to put the unfinished red wine into small bottles and finish each bottle as soon as possible.

The optimum storage temperature of red wine is 10℃- 15℃. If stored above 25℃, red wine will lose its delicate taste, and what's more, it will taste like cooked wine. If the temperature is too low, the wine will swell, the wine will overflow and the cork will be pushed out of the bottle mouth, which will lead to the oxidation of the wine and the growth of bacteria. Finally, expired red wine does not need to be discarded, and it is also good to make cold dishes, sweet and sour dishes, etc.