Breathing and Even Stinking
is an essential part of wine tasting connoisseurship. It allows
air to interact with the wine so that the natural tastes of
the grape open and become fragrant after being, literally, bottled-up
for so long.
It is as
simple as opening the wine before serving it - that's all that
mostly reds like the Cabernet and Syra need to breath for 1
to 2 hours. Others, usually whites, need only 30 minutes breathing
there is a different term that is used when a wine breathes
for only 30 minutes. It is called "stinking." A rather peculiar
name for an elixir often referred to as the 'nectar of the gods'.
a bottle to "stink" is an absolutely essential procedure - even
for wines that don't need to breath. That is, to insure a better
tasting wine, no matter what you have chosen to drink, uncork
the bottle and leave it alone for at least half an hour before
because a stale smell grows in that tiny space where air is
trapped between the cork and the wine. In addition, corks have
their own natural smell that is almost never pleasant. True,
we sniff corks to see if a wine is good or bad, but honestly,
that is an affectation. The only time sniffing a cork is an
indication of anything is if the wine is so strong and so aromatic
that it overpowers all other smells. And that isn't necessarily
an asset in wines.
ahead. Choose your bottle. Uncork. Wait patiently. Allow the
bottle to stink or to breathe. Let the unpleasant odors that
may have developed escape before you pour the wine into glasses.
Pour and serve. And then enjoy. L'Chaim.