There are two main purposes of wine soaking: one is to get rid of the dregs, and the other is to allow the wine to come into contact with the air and oxidize to a certain extent, so that the cloudy taste can be dispersed, the aroma can be opened up, and the taste can be improved.

Let's start with the function of removing dregs. Dregs are the precipitation of substances in wine, essentially the result of tartaric acid crystals, pigments and tannins combining together in wine. Lees are often found in older vintages after aging and in wines that were unfiltered before bottling, such as vintage ports and natural wines.

Waking is a learning process that depends on the type of wine (age, weight, grape variety, storage conditions, etc.) and personal preference, so I won't go into too much detail here; usually young and tannic dry reds require a relatively long time to wake up, and the bottle can be opened 1-2 hours in advance, while 30 minutes in advance of the maturing of the vintage wine is sufficient; it is recommended that you use an awakening device to wake up, and it is recommended that you use an awakening device to wake up, and it is recommended that you use an awakening device to wake up. Theoretically, the larger the belly, the shorter the decanting time.

Most of the wines that are really worth waking up for come down to one factor - drinking them too early. For some young wines, if you want to enjoy them early, it's best to use oxygen to help release aromas that aren't ready. Upon awakening, the quality of the wine is transformed, giving off a ripe fruit flavor, the bitter tannins are softened, and the wine becomes more open to reveal the wine's original and authentic style.

The purpose of decanting some older vintages, aged ports and aged unfiltered red wines is to effectively remove sediment. The bottle should be left upright for a few hours, and then the wine should be poured slowly into a decanter; it should be held in the light so that the sediment can be seen on the neck of the bottle.

It is also important to note that you must use a wine fountain in order to filter out the sediment when pouring the wine; simply waking up the wine will not remove the sediment completely.

Normal wine need to wake up the winemaker, cleaned before use, keep dryness, will be poured into the red wine, good red wine at least wake up more than half an hour, the longer the taste is better.