- Nov 5, 2006
- Reaction score
- Raleigh, NC, USA
While you can use the wine now to make drink or marinades, if it were me, I'd give it time. The wine may be hotter than you like, but the aroma and flavors will develop with 6 to 12 months in the bottle. If you do nothing more than add an ounce of sparkling water to a glass, you will probably enjoy it more with aging. And ... it's not going to go bad, so it will still be available for drinks and marinades.Is there any point to age for flavor at this point, or should I just give it a few weeks and have some fun making other drinks?
Free SO2 binds to contaminants, which uses up the free SO2. Unless you stir heavily, IIRC not much actually dissipates.Previous replies have mentioned that K-meta will dissipate over time.
Richard is spot on with his description. I use an in-bottle aerator for pouring wine by the glass, and decant if serving in a situation where it's certain the bottle will be finished.sorry, ok when you open a red and let it sit open for 15 minutes or so that is letting it breath, next time you open a red as soon as you open it pour you a sip and drink it, then say 15 minutes later after letting your bottle standing open pour you another sip, pay attention to the first sip and the second sip, so you can compare how just opened and let breath changes the flavor,
Most of the time there is a noticeable difference from aeration/decanting. I fooled my s-in-l -- I poured 2 glasses, the same wine with and without aeration. She didn't believe they were the same wine. Try it with several different reds; it will make a believer out of you.