Vikipedio Blog

It may be advantageous to let the reds and dessert wines breathe. Many of these have tannins which give it bite. Aerating vino reduces the tannins and takes away some of the bite. Aeration mellows the wine. The younger and more tannic a wine may need to aerate by using wine aerators for longer periods of time. A vino may need to aerate up to four hours or longer, especially the red ones from Piedmont, Italy which would be the young Barolos or Barbarescos. Cabernet Sauvignons, Bordeaux, a good many Italian wines and those from the northern Rhone Valley may need to aerate up to an hour to enhance their flavor. All of these are rich in tannins.