Archive for the 'Preservation' Category

With decanting, we refer to the benefits of air on wine, yet for preservation, air becomes an enemy. Why is this?

Wine can only take so much air before crying out, “mercy!” A half-hour of air exposure for an old wine or a few hours for a young tannic red can help a wine express itself. However, longer periods of time begin to damage the wine. This is where preservation comes in.

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