To Breathe or Not To Breathe?

About this episode

This episode explores the art and science of wine aeration, focusing on chemical processes and the differences between aerating and decanting wine.

Send a Text Message to The Kosher Terroir We dig into the art and science of wine aeration, including the two chemical forces that change everything: evaporation and controlled oxidation. We break down “bottle stink” and why reduced sulfur aromas blow off fast, then explain how oxygen helps tannins polymerize so astringency softens and fruit and floral esters finally show up. We also draw a clear line between aerating wine and decanting wine, since one is about oxygen exposure and the other i...

People in this episode

Host: Solomon Simon Jacob

Topics covered

• wine aeration
• chemical forces
• bottle stink
• oxygen exposure
• tannins
• decanting

Keywords

• wine aeration
• evaporation
• controlled oxidation
• bottle stink
• tannins
• decanting
• sulfur aromas

Mentioned in this episode

Organizations: The Kosher Terroir

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