Wine is made from grapes, and the grape skins and seeds are not removed during the brewing process, so the wine contains more tannins and tannins, which will affect the taste of the wine, and the process of waking up is to let the wine come into full contact with the air, and oxidize the wine through oxygen, to remove some of the tannins and improve the taste of the wine.

Because red wine is usually placed flat or tilted 30 degrees. There will be precipitation over time, oak cork slag and so on. Directly open the wine to drink, these impurities to the wine turbid, affecting the taste, so you need to precipitate a little, the impurities to the bottom of the sink, and even some red wine needs to be filtered with filter paper.

Everyone knows the importance of tannins to the taste of red wine. And pouring red wine out to wake up is to contact oxygen, soften the tannins and improve the quality and taste of red wine.

Releasing flavor and removing impurities. By shaking the red wine, it promotes the volatilization of impurities such as odors and methanol that were originally sealed in the wine. And it allows the wine aroma to be released, further enhancing the flavor of the red wine. This is actually very important and can be considered as one of the main purposes of wine soaking.

The length of the sobering up time depends mainly on the age, variety and characteristics of the wine. Generally young, new wines are basically ready about half an hour in advance. More complex are rich red wines, if the storage years are too short, the tannin flavor will be particularly strong, this kind of wine should be opened at least two hours in advance of the wine, so that the wine fully exposed to the air in order to increase the flavor, accelerate the maturation.

Red wines that happen to be in the ripening phase are usually opened half an hour earlier, up to an hour, when the wine is full-bodied and full of flavor, making it the best time to taste.