Imagine treating yourself to a glass of wine at the end of a long day. Now add in the thrill of impressing your friends with your wine knowledge. Wine carries an array of rules and customs, but not all need to be strictly followed, and some are downright myths. A popular one to ignore? The idea that wine must breathe before you sip it.
Letting wine breathe means letting it sit after opening, which can also be done by pouring it into a broad glass or decanter. How long it should breathe varies; for a Pinot Noir, a mere 15 minutes might suffice, while a Cab Sav could benefit from sitting for a full hour. The premise is simple: improving flavor and aroma. Once, this was essential due to outdated production methods. Nowadays, you can enjoy a bottle (or even a box—no judgments here) without needing to let it rest.
The Myth’s Roots in Sulfur
The origin of the breathing myth stretches back to when it was actually relevant. In early winemaking, sulfur was used to preserve wine, allowing it to travel great distances—though it did come with an aroma reminiscent of rotten eggs. In that context, letting wine air out made a bit of sense. Fortunately, advancements in wine production have rendered this superstition unnecessary.
So, is there any merit to this practice today? It really depends on who you ask. Some wine enthusiasts believe that aerating a decent to high-quality red can enhance the experience. According to Coravin, allowing wine to breathe is particularly beneficial for young reds, as it allows their flavors to develop fully. The process can soften the tannins, even in wines free from unpleasant sulfur notes. A Reddit user once stated that breathing can enhance a wine’s aroma (though not consistently), emphasizing that the choice ultimately lies with you. Unless you’re savoring a truly vintage red, however, feel free to skip the breathing stage and enjoy your wine as you like.
