When you swirl wine in your glass, it is called aerating or agitating the wine. This process involves gently swirling the wine around the inside of the glass, allowing the wine to come into contact with the air. By doing so, you are forcing air to mix with the wine, which can help to release and enhance its aromas and flavors.
Aerating wine is a common practice among wine enthusiasts and professionals, as it can significantly influence the overall tasting experience. Swirling wine in the glass exposes it to oxygen, which can help to soften harsh tannins, mellow out any overly pronounced flavors, and open up the aromas.
The act of swirling wine not only allows the wine to mix with air but also helps to release volatile compounds that contribute to its aroma. These volatile compounds, such as esters and aldehydes, are more easily detected by our olfactory system when they are in the vapor form. Swirling the wine in the glass increases the surface area of the wine exposed to the air, facilitating the evaporation of these compounds and intensifying the wine's aromatics.
To properly swirl wine, hold the base of the wine glass and gently rotate it in a circular motion on a flat surface. The idea is to create a vortex that helps to mix the wine with air. This technique is commonly used when evaluating a wine's aromas and can be done before taking a sniff from the glass.
In addition to swirling wine in the glass, another method of aerating is decanting. Decanting involves pouring the wine from its bottle into a decanter, which provides a larger surface area for the wine to come into contact with air. This process is particularly useful for older wines or wines that have been aged in a bottle for an extended period. By decanting, you can help to remove any sediment that may have formed and allow the wine to breathe, enhancing its aromas and flavors.
It's important to note that not all wines benefit from extensive aeration. Lighter-bodied wines, such as delicate white wines or young reds, may not require as much swirling or decanting as heavier, full-bodied wines. It's always a good idea to taste the wine first and then decide if it would benefit from aeration.
In my personal experience as a sommelier, I have found that aerating wine can make a noticeable difference in the aromas and flavors of certain wines. I have encountered wines that initially seemed closed or tight on the nose, but after some swirling, the aromas became more pronounced and inviting. Similarly, some red wines with firm tannins have been softened and became more approachable after being decanted.
Swirling wine in the glass is called aerating or agitating the wine. It is a technique used to mix the wine with air, enhancing its aromas and flavors. Decanting is another method of aerating, which involves pouring the wine into a decanter to increase its exposure to air. Both techniques can greatly influence the tasting experience, but it's essential to consider the characteristics of the wine before deciding to aerate.