A secret that should be known: the last glass of wine in the bottle is the best

This is a phenomenon that can be explained by considering the evolution experienced by the wine from the moment the bottle is opened until it is finished. Sometimes serving the last glass of wine left in the bottle is better enjoyed than the previous ones of the same bottle. Other times. When drinking a glass of wine from a bottle that was left unfinished the day before, it is perceived that the wine is much richer. Situations like these, which probably many will find an explanation in psychology, can also be explained taking into account the evolution experienced by the wine from the moment the bottle is opened until it is finished.

To better understand the phenomenon, the situation is explained as follows. The bottle is a container that fulfills two functions, storing the wine while isolating it from the outside air. The oxygen present in the air is one of the greatest enemies of wine because when they come into contact, an oxidation process is triggered that deteriorates over time. The isolation of wine in the bottle also means that sometimes, just open it, we hide some of its best characteristics, mainly a decrease or even the loss of aromas and flavors. This phenomenon can occur in bottles closed with cork, natural or synthetic, thread, glass and other closures.

Now that we know this effect, sometimes negative, that the bottle can cause in wine, we present some ideas to avoid it. Basically, it must be facilitated that the wine is aerated before consuming it. This statement seems to be in contradiction with the previous paragraph but it is not like that. The wine in the bottle can be ruined if it gets air continuously but once opened it will not deteriorate, unless it stays open for days. The contact with the air, rich in oxygen will revive its characteristics and allow us to enjoy it before, without having to wait for the last drink. Although oxygenation can mainly benefit red wines, rather than whites or rosés, the following can be applied to all of them. There are several ways to get the wine aerated and “breathe” although logically each of them will have its advantages and disadvantages.

The simplest and most direct way to aerate the wine is to open the bottle with a certain amount of time before its consumption and thus allow the wine to enter, as soon as possible, in contact with the air. This practice, which is sometimes used even in the hospitality industry, is often accompanied by the recommendation to wait a half hour before serving the wine. Unfortunately this technique is very ineffective, because the wine only comes into contact with the air through the tiny surface offered by the neck of the bottle. It is advisable to serve one or two glasses of wine after removing the closure to the bottle.

This way, the contact between the wine and the air is improved, both in the glasses already in the glasses and in the ones that remain unserviceable, since the surface exposed to the air of the wine remaining inside the bottle is increased.

Another important fact is that the glasses of wine are manufactured, in suitable shape and size, to maximize the exposure of the liquid to the air so they can also be used to aerate it. This is another important reason to invest in good drinks.

In the restaurant you can see how the professionals in the room move the wine from a bottle to a larger glass container, the decanter. This practice is called decanting, when it is done to separate the wine from its sediments, or to jar, when it is done to accelerate the aeration of the wine. The first practice is applied to wines with age since the sediments that can present reduce their enjoyment. The second is applied to the rest and you can pass the wine more or less quickly from the bottle to the decanter, to force more or less its contact with the air.

In the decanters the surface of the wine in contact with the air will be greater or lesser depending on its shape but it is always much higher than that offered by the bottle. To jar the wine you can use any container, even a jug of water, but the charm that a decanter full of wine offers on the table is unmatched. The practice of jarreado achieves surprising results quickly and effectively, improving many of the wines we consume on a daily basis. If you want to prove it, you can serve yourself a glass of wine just before aerating it and see what differences you find with another glass that you serve after you have aerated the rest.

Another consideration that must be taken into account: not all wines should be aerated. As a general rule, young and powerful red wines, especially if they are tannic, are probably the best candidates for airing. On the other hand, the more delicate a wine is, the less need for aeration it will have. The more complex and older wines do not need to be aerated as much as the young ones, but if we allow them to breathe in a larger container they are likely to be even deeper and more complex.

Finally, older wines should be decanted gently, in order to eliminate possible sediments, and not so much to oxygenate them. Its aeration must be reduced to the minimum, which is achieved in the cup is usually enough, and you have to consume them immediately as they are more fragile and could be ruined if we precipitate their evolution.

These data as well as another of interest about the wines can be found on the CortaHojas.com website.

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