Wine aeration
When we decant the wine from bottles and into the pouches (see our previous blog) ready to send out to you, there is naturally a small amount of air getting in contact with the wine.
 
As we've already said, we have found that it actually improves the wines we are choosing for you, smoothing off the rough edges of some young wines and increasing the complexity in the aromas and flavours. But why?
 
Firstly oxidation starts to occur, which is the name given to the reaction that occurs when certain compounds are exposed to the oxygen in the air. On balance, more of the compounds that are full of flavours and aromas do not oxidise, and so when oxidation occurs, it is actually removing the less desirable compounds  - leaving the tasty ones to shine.
 
Evaporation also occurs which, if we remember our school chemistry lessons, is when some compounds become vapours at room temperature and therefore leave the wine. Again, luckily, it is the more unpleasant compounds that tend to evaporate first, such as sulphates (naturally occurring) and sulphites (often added as a preservative)
  
Ethanol is also a highly volatile compound, and a wine that smells too much like rubbing alcohol when you first open it might lose the ethanol note and become more expressive with some aeration.
 
The more dense and concentrated a wine is, the more it will benefit from aeration and the longer it can go before beginning to fade. These are the wines we are choosing for Decanting Club, and therefore the ones that work best with our pouches.

Paul


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