SUB-ZERO WINE BLOG

Wines are like many other natural pleasures, in that they develop and change as they interact with their environment. In the same way that a pot of chili’s often better the next day, the flavor of cheese comes alive at room temperature, and a rose’s scent becomes headier as it blooms then wilts, the scents and flavors of wines, especially full-bodied reds, can open up and enrich once they’re exposed to air. But just pulling the cork on the bottle won’t do it. The easiest way to aerate reds is to pour them! The globe-shaped bowl of a wineglass filled to the widest part exposes a broad surface area of the wine to air, so pour glasses 20 minutes or so ahead of the meal to soften the texture and launch the fruit. Pros like to swirl the wine glass from time to time to aerate even more.