Wine preservation and aeration guide

Wine quality is heavily influenced by oxidation, a process that can be used to enhance flavor through aeration or can lead to spoilage if left uncontrolled. Aeration, or letting wine breathe, helps soften tannins and release complex aromas. Red wines often benefit from 30 minutes to several hours of exposure to air, whereas white wines typically require much less.

Once a bottle is opened, the oxidation process accelerates. While controlled oxidation helps wine evolve during aging, excessive exposure to air can convert ethanol into acetaldehyde, resulting in a flat or vinegary taste. Microbial activity, such as the growth of Acetobacter or Brettanomyces, can also degrade the wine's quality.

To extend the shelf life of opened wine, refrigeration is recommended for all varieties, including red, white, and rosé. Lower temperatures slow the chemical reactions responsible for spoilage. For best results, opened bottles should be recorked and stored upright to minimize the surface area exposed to oxygen.