Do you have to sober up every time you finish the unfinished red wine?

For aged red wine, because tannins and pigments will form precipitates in the long aging years, it will be unsightly and bitter to pour into the cup. Therefore, after opening the bottle, in principle, pour the wine into the decanter smoothly and slowly, leaving the sediment at the bottom of the bottle. This process is called canning, commonly known as "changing bottles". For young red wine, through the opening time of the decanter (including the flow process during injection), the wine liquid can contact the air in a large area (the space and opening of the decanter are large), thus accelerating the softening of tannins and fully releasing the closed aroma. This process is called enlightenment, commonly known as "breathing".

The wines that need to sober up are generally divided into three categories.

The first is heavy wine, which is complex and has heavy tannins. If you drink it when it is not fully mature, if you don't sober up, it is difficult to give off its charming fruit fragrance and various flavors.

The second category is aged wine. Don't take too long to have a hangover. One hour is enough. The main purpose of sobering up the old wine is to remove the old cork smell and slight oxidation smell in the wine, but the old wine needs to be replaced with bottles to remove slag. In the process of changing bottles, you will be exposed to more oxygen to improve your sobriety, so don't take too long to sober up. When drinking old wine, you must put the bottle up one or two days in advance so that the wine residue can fully settle to the bottom of the bottle. One hour before drinking, light the candle and pour the wine in the bottle into another glass or crystal decanter. If possible, you can add a strainer to the bottle mouth of the decanter, illuminate the bottle with candles, and stop pouring wine when you see the dregs. If you are in a high-end hotel, a waiter will be responsible for changing bottles to sober up. It is recommended to drink alcohol with experts for more than ten years, and on-site counseling is the most practical. Because for rare and expensive old wine, the time to change bottles needs to be grasped. If the time exceeds a little, the rare aroma in the old wine will be lost.

The third category is sweet wine and strong white wine. It usually takes more than an hour for them to sober up, such as noble wine in France and Hungary and ice wine in Germany and Canada. Wine producing areas all over the world basically have strong liquor, which is the complexity of wine. However, the human mouth is the most direct. If you feel that the aroma of the wine is not strong enough, you can shake the glass several times.

Sobering up method

Sobering up young wine: It is easy to sober up young wine. The main purpose of sobering up is to let the wine breathe fully, soften the wine through oxidation and make it mature and round. After opening the wine, you can pour it directly into the decanter, and the pouring speed can be very fast without causing any harm to the wine. The time to sober up should be controlled at about one hour. Do not use a decanter with a stopper, but keep the bottle mouth of the decanter open.

For wines of a certain year, the process of sobering up should be extra cautious. Need enough patience and gentle hand. When the wine is poured into the decanter, immediately cover the wine stopper. Before sobering up, the wine should be placed upright for about 2 days, so that the sediment in the wine will be deposited on the bottom of the bottle, so that when the wine is poured into the sobering up device, the sediment will not be poured into the wine together. To sober up the old wine, you need a candle. The candle is placed under the bottle, so that you can clearly observe the position of the sediment in the bottle and prevent the sediment from pouring into the cup together.