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/ck/ - Food & Cooking

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13935657 No.13935657 [Reply] [Original]

Why does wine need to be opened and get some air before drinking?

>> No.13935665

because it makes it taste better or even better

>> No.13935672

>>13935665
yes but why

>> No.13935748

>>13935672
>>13935657
It doesn't necessarily, but some wines have high amounts of volatile sulfur compounds either from decomposition or from sulfur added as a preservative. That stuff damages the aroma of the wine but it also evaporates quickly. So opening those wines about an hour in advance can improve the taste.

>> No.13935784

>>13935657
Releases the wine demons so they can inhabit the flesh of 40 year old white women

>> No.13935836

>>13935784
Lmao

>> No.13935919

>>13935748
Is this the same as decanting a wine or is that a different objective?

>> No.13935934

>>13935919
That's literally what decanting is, yes.

>> No.13935991

>>13935919
Decanting also removes the wine from any accumulated sediment, I am told. The wine I drink never has any sediment, except possibly for a few tartrate crystals., so maybe modern production methods prevent this.

>> No.13936153

>>13935934
Only way I've ever heard decanting used is like >>13935991 and generally for older wine

Anyone who had ever told me "let the wine breathe" would remove the cork and just let it sit

>> No.13936214

>>13935748
Are you sure this is true? I've more heard that those aromas come from reductive winemaking techniques.

>>13935919
>>13935991
You decant young wines that can age to aerate them. You decant certain old wines (wines high in tannin and pigment) to remove the sediment.

Inexpensive wines and old wines that don't produce sediment can sometimes benefit from aeration anyway, but it's honestly not worth the effort for inexpensive wine imo.

>>13936153
Yeah that's retarded. You're barely exposing that wine to any oxygen.

>> No.13936309

>>13935991
Some wines are filtered and some aren't. It's a stretch to call unfiltered wine "not modern", it's a subjective preference.

Good wines in general but unfiltered wines especially should be turned upright and left alone for a day or two before drinking, especially if you've just taken it home from the shop. Decanting isn't really a good alternative to that because the solids aren't going to settle in a matter of minutes.

>> No.13936334
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13936334

>>13935657
Am I the only one who typically finds the first glass better than the rest of the bottle? Pic semi-related, hit Costco before going into quarantine

>> No.13936351
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13936351

>>13936334
>meiomi

>> No.13936365

>>13936351
This was my first time trying it. I agree, way too sweet

>> No.13936396

>>13936365
Avoid everything associated with Joe Wagner

>> No.13936480

>>13936334
Not me. Sometimes flavours jump out at you in the first glass and you just get used to them and don't appreciate them while finishing a bottle.

With a good bottle it often takes time to open up and there's a lot to ponder in each glass.

>> No.13936488

>>13936334
>winemakers using cork on budget wine
I suppose people who drink cheap stuff don't notice TCA anyway.

>> No.13936671

>>13935784
fucking died

>> No.13936842

>>13936334
That’s a problem with award winning American wines. They’re made to get noticed in competition when tasters have blown out palates from drinking too much all day, but past the first “exciting” glass there’s nothing else there. Like a Michael Bay movie in a bottle

>> No.13936894
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13936894

>>13935784
he knows too much! get him!

>> No.13937030

>>13936396
>>13936480
>>13936488
>>13936842
Appreciate the points of view. I like to stay at around $15/bottle because I just can't justify spending more (pic is about $500 for what ends up being a couple months worth). Would love to know everyone's favorite budget or everyday pours

>> No.13937061

>>13937030
for sub-$25 red wines I go to piedmont, loire, cru beajolais, and northern greece. sometimes you'll find a passable rhone in that price range too.

drinkable california wine in the $15 range is pretty hard to find. california wine is for rich people and hobos. there's no in between.

>> No.13937101

>>13937030
You'll be able to justify spending more if you think critically about what you're drinking, because you'll start to notice that most cheap wines are pretty homogeneous.

I don't really drink wines daily, but I probably wouldn't if I couldn't afford to spend at least $30 (AUD) per bottle. I just don't find very many sub $30 bottles to be very interesting, even if they are pleasant and drinkable. Before Americans start calling me a snob, keep in mind alcohol taxes are much higher here.

I'm just happy to spend however much I want and drink about two bottles a week.

>>13937061
These are good pics although I have never paid attention to where the Greek wines I've had were from. Also no idea about California wine as we get almost no wine from the States out here.

>> No.13937298

>>13937101
I understand where you're coming from, I don't consider you a snob, especially since you live in a place where it must be expensive as hell to import. I'll buy more expensive bottles if I friends coming over and they like to drink and discuss, but between me and my SO we drink ~1 bottle/day so quantity can be important in addition to quality