"straight from the bottle". Now why is that so easy to visualize?

-Bruce

wrote:
> There are many myths in popular culture. I make it my business to
> destroy as many as possible. 'Breathing' wine is one of the many, many
> myths, and one of the the most incorrigible.
>
> Although many people sincerely, deeply believe in 'breathing' wine,
> there is no plausible reason how oxygen could benefit wine, except in
> the extremely small amounts of oxygen admitted through the cork during
> the slow ageing process, where the intake of oxygen is controlled and
> acts to break down the tannis. The amount of oxygen taken in is minute,
> and this is why it does not ruin the wine.
>
> In my experience, I like mature wine straight from the bottle, right
> after opening, the best. Immature wines (young Barberas in particular)
> can benefit from 1/2 hour -1 hour or so, but that's as far as I'll go.
> Young Barbera is about the only wine I can think of that acts like that.
>