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Message: <blockquote data-quote="winemaker81" data-source="post: 832851" data-attributes="member: 62">Bottle shock is likely to happen no matter when you bottle. It's something I simply accept and let the bottles rest long enough to get past it. A normal dose of K-meta at bottling helps.This is a complicated subject. We get micro-oxygenation in the barrel, which benefits the wine. The operative term is "micro", meaning tiny doses.When served, letting reds breath (or aerating them) is beneficial. However, if we expose a wine to the same level of O2 as during breathing/aeration, and let it set for a few weeks, it's likely to oxidize. In this case O2 exposure is a totally different result and produces a positive result in the short term, not the long term.</blockquote>

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