A French term for the aroma of a wine. The bouquet is often the first indicator of a wine's quality during wine tasting. Aromas may include fruit, spice, and other smells associated with a particular grape variety, region, or condition of the wine. Breathing Allowing a wine to mix with the air. Aeration occurs by pouring the wine into a larger container, such as a decanter or large wineglass.
Breathing can be beneficial for many red wines and also for some young white wines.
Chemically, breathing enables oxygen to mix with the wine, which hastens the aging process. If a wine stands open for more than 12 hours, it will begin to turn to vinegar as the oxygen continues to work. Whether to let a wine breathe before serving depends on the wine. The protective metal or plastic sheath over the cork and neck of a wine bottle. The capsule keeps the cork from drying out and admitting air into the bottle.