Breathe? Or Not | 醒酒。不?

Breathe? Or Not | 醒酒。不?

Where is the decanter?A friend unintentionally questioned me at a reunion. Breathing, or aeration, is the chemical reaction between the wine and oxygen which intends to fully express the aroma and character of the wine. As a rule of thumb, a young bottle is more suitable for breathing than an old vintage that can risk turning into vinegar. In fact, what underpins the aeration is tannin. Consequently, whites and champagnes, in the absence of it, rarely require breathing. Quickly bottoms-up the bubbles, my friend!

 

醒酒器呢?有位朋友在叙舊時問我。醒酒是葡萄酒與氧氣之間的化學作用,目的是充分散發葡萄酒的芳香和特質。一般來說,年輕的酒更適合醒酒,相反陳年的酒比較容易過份醒酒而化為烏有。其實,令醒酒發揮作用是丹寧。所以,沒有丹寧的白酒或香檳鮮有被醒酒的習慣。還不把氣泡乾掉!

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