We know that wine is usually sobered up before it can be savored. So why do wines need to be woken up?
A simple wake-up will allow the wine to breathe fully after it has been in full contact with fresh air. The tannins in the wine will gradually oxidize and its aromas will gradually come out with the oxidation process, and the wine will become more mellow and soft on the palate. Wake up, also known as decanting and bottle changing. This tradition was formed because the wine was generally unfiltered when it was first made, and when the wine was put from the cellar barrels into decanters or bottles for everyone to enjoy, it would leave some sediment at the bottom of the decanters or bottles, so the winemaker would first pour the wine into a decanter to separate the liquid from the sediment. Today, we have two very straightforward answers to the question of why we need to wake the wine. The first is that waking is to remove sediment from the wine. Waking has been preserved to this day as a means of filtration, and although most wines are now initially filtered before bottling, there is often still some sediment in the bottle, especially in those wines that have been aged for a long time. Second, allow the wine to come into full contact with air. Wine is a fragile liquid, and the process of waking can release some unpleasant stray or off flavors (dead yeast smell, rotten egg smell). When the wine is fully exposed to oxygen, its own floral and fruity aromas gradually emanate, and it can also develop some more subtle flavors and soften the tannins in the wine, making the wine more vibrant and complex and rounded on the palate. All wines with sediment need to be woken up, and good young wines undergo a big change on the palate when they are woken up, with complex layers of flavor stretching out. Wines that are tightly structured, full-bodied and tannic also need to be woken up. These wines are expensive, have strong aging potential, are overly aromatic when young, and are transformed by waking up, giving off a flavor of ripe fruit and bitter tannins that are smoother, revealing the wine’s original true character. The wines mentioned above are mostly from classic Old World regions, while for New World wines, the taste and flavor of the wines generally do not change much after waking. In addition to red wines from classic Old World regions, some white wines also need to be woken up, such as Riesling wines with a certain age, Rioja white wines and young Chardonnay wines. Their flavors develop better after waking. Most light and inexpensive red wines do not require waking, and most white wines can be drunk right out of the bottle. In general, rosé, champagne and other sparkling wines do not need to be woken up either. How long do you need to wake a wine before serving it? It depends on the age and type of wine, and the length of time it takes to wake up will ultimately affect the taste of the wine. As for the choice of a wake-up vessel, it is purely aesthetic, as no wake-up vessel, regardless of shape, size or appearance, will affect the quality of the wine itself. You can find all types of wine shakers on the market, from marine shakers, to kettle shakers, to modern shakers. No matter what kind of wine awakeners they are, they can all be used to wake up the wine.Warm reminder: Keep an eye on LuFuture.com app for the latest market updates.
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