Breathing

/BREE-thing/

Allowing wine to be exposed to air before serving.

Full Definition

Breathing exposes wine to oxygen, either by uncorking and waiting, or more effectively through decanting. This can help young wines soften and aromatic compounds develop. However, simply uncorking provides minimal surface area; actual decanting is more effective. Not all wines benefit from breathing.

Related Terms

aeration decanting opening up

See Also

tannin oxidation

Bouvier Back to Glossary Brett

More terms starting with B

Balance

Harmony between wine components: fruit, acid, tannin, alcohol.

Barrel

Wooden container used for fermenting and aging wine.

Barrique

A 225-liter oak barrel, the Bordeaux standard.

Batonnage

Stirring wine on its lees to add texture and complexity.

Biodynamic

Holistic farming approach following Rudolf Steiner's principles.

Bite

A sharp, acidic sensation in wine.