Aerating fine wine is the most usual practice for drinkers to make it taste better. It brings air out and changes it aroma and flavor.
A newly opened bottle of wine will have been sealed in a tight place for months, if not years. Aerating the wine smoothest it out, making it smell and taste more harmonic and arguably better. To do it, simply pour out a glass, re-cork the bottle, and shake it up.
It’s as simple as that!
How To Pour Enough Wine?
Always keep in mind to Pour enough wine to reach the shoulder of the bottle, which is where the bottle widens out from the neck. This increases the surface area of the wine that is exposed to air.
Also, because air is a great method to open a bottle of wine when you re-cork it and shake it up, you’re swiftly exposing all of the wine to that fresh air as you shake. You can perform this method on picnics, at the beach, or on the run because you don’t need a decanter or other instrument.
Moreover, this is the quickest approach to improve the flavor of wine!
You can also pour the wine into a blender for faster aeration. Mixing it in 30-second intervals ages the wine for an equivalent of five years through this process. This is because the wine reacts with the air to do what aging does in terms of taste.
Now, let’s know some more ways to make the wine tasteful.
10 Ways To Make Wine Taste Better
As long as you’re willing to get a little creative, there are multiple simple techniques to make even the most inexpensive wine taste like it came from a gourmet Italian diner’s cellar full of vintage, aged wines.
Here are 10 ways to make the most out of your bottle of wine:
1. Add a lemon
The remedy to many wines’ unpleasantness is to balance the acidity. A squeeze of lemon is the simplest and quickest method to enhance dull wine.
Allow your glass to settle for a minute to ensure the lemon is fully blended in, and then wipe the rim to remove any residue. Lemon scents will blend into the current fragrance, resulting in a more balanced final product. In a pinch, lime works, although not as well because it contains less citric acid.
You may also add citric acid, which is the most prevalent acid present in processed foods. You might try using a vitamin C supplement. Choose a brand that does not include flavoring ingredients.
Chaptalization is the process of adding a spoonful of sugar, or juice to wine in order to increase the possible alcohol content in tough vintages. It’s common in colder wine areas across the world.
While most budget-friendly wines sold in wine stores are high in sugar (if anything, they are too sweet), we occasionally come across a cheap wine that is thin and acidic. It is important to remember that while adding simple syrup might help balance the tastes, it also dilutes the wine.
Unfermented grape juice is the best technique to sweeten wine. This will significantly affect the flavor of the wine. Moreover, if you don’t believe the wine is sweet enough, simply add more juice.
3. Chill It Out
Adding ice or chilling a wine before drinking can dilute it and make it more refreshing to taste. Chill the wine until it reaches the lowest temperature possible before serving.
The general guideline about temperature is that white wine should be served cold and red wine should be served chilled. Serving wine at a lower temperature is also a simple remedy for wine that is “hot” or has a perceptible alcohol burn on the tongue.
It’s worth noting that cooling works best for wines that are harsh and imbalanced in the taste, but it doesn’t help if the wine smells musty. This method will also not work for more tannic wines.
4. Break The Mold
When wine becomes contaminated with a dangerous mold, it is labeled “corked.” It occurs when any wine stored in a cork enclosure becomes contaminated with Trichloroanisole, or TCA. This chemical flattens aromas in small amounts and produces a sickening mildew odor in larger quantities.
The use of plastic wrap to suck away the TCA chemicals that cause moldy wine is a well-known corked wine trick. The trichloroanisole chemicals that produce cork taint are chemically identical to the polythene in plastic wrap, therefore this bizarre method works.
Swishing a ball of plastic wrap about in the wine causes the compounds to clump together, allowing the moldy odor to be pulled straight out.
5. Pair Wine With Cheese
Everyone knows that cheese complements wine perfectly. The sharpness of cheese can obscure the richer flavor of a wine, and vice versa.
For balance and harmony to please your palate, the two complement each other. Also, cheese is excellent, and you should always have some on hand to pair with wine.
6. Aerate Your Wine
For wines that pack a punch, as budget-friendly wines sometimes do, aerating them — either by letting them sit for a bit before serving, decanting, or utilizing an aeration device — is a simple way to decrease the acidity.
That’s why you’ll often see individuals swishing it about in a glass before taking a taste. A fancy aerator can be expensive, but there are also less expensive solutions that can accomplish the job, such as shaking it in the bottle or mixing it in a blender.
7. Spritz Your Wine
A spritzer is simply wine mixed with anything carbonated, such as soda. The addition of anything fizzy and bubbling might help to mask sour and disagreeable tastes.
To spritz your wine, put two parts super-cold red wine and 1 part sparkling water (or flavored soda) over ice, then serve with a squeeze of lime. A kalimotxo can also be made by combining red wine and cola. It’s made with equal parts cola and red wine, ice, and a touch of lemon.
White wines, unlike reds, are more difficult to enhance by blending because inferior whites are generally overly acidic or buttery, traits that are difficult to disguise.
To make a glass of white wine more refreshing, add a splash of Sprite, ginger ale, or any other lemon-flavored soda. It will definitely sweeten the wine, but that isn’t necessarily a bad thing.
8. Mull The Wine
Having been around since medieval times, you may mull your wine by slowly heating it to create taste using a blend of mulling spices, citrus, and sugar. You don’t want to burn off the alcohol, so don’t bring it to a boil.
Variations exist in the mulling spices used, which always include cinnamon, cloves, and nutmeg, but other recipes call for additional tastes such as ginger, cardamom, and even bay leaves.
9. Pair It With Cheese
Everyone knows that cheese complements wine perfectly. The sharpness of cheese can obscure the richer flavor of a wine, and vice versa. For balance and harmony to please your palate, the two complement each other. Also, cheese is excellent, and you should always have some on hand.
10. Drop A Coin Into It.
This won’t work on any old not-so-great wine, but if your bottle of wine has a stringent smell, putting a copper coin in your glass could help.
Certain sulfur-related chemicals can generate these odors, which copper helps to eliminate. To do this, clean a penny, drop it in, swirl it around, remove it, and enjoy.
1. What to add to wine to make it taste better?
Adding flavored sparkling water to wine will surely make it taste better. Moreover, anything citric like the La Croix lime or grapefruit pairs well with Sauvignon Blanc or Pinot Grigio.
You can also add some freshly squeezed lime or lemon, or even a splash of lemonade if you like things sweet. A berry or cherry-flavored sparkling water pairs with chilled red wine. In addition to this, you could mix sparkling wine with any kind of juice like orange, grapefruit, cranberry, lemonade, etc.
2. What can I mix with wine?
Here are the 15 best drinks to mix with wine to make that perfect cocktail:
- Grapefruit Juice.
- Ginger Ale
- Club Soda
- Sparkling Juice
- Ginger Beer
- Apple Juice
- Pineapple Juice
- Tonic Water
- Crème de cassis (a liqueur from Burgundy, and is known for its ultra-sweet flavor)
- Elderflower Liqueur (type of liqueur comes from the flowers of an elderflower bush)
- Aperol (an Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue)
- Orange Juice
3. How can I sweeten up wine?
You can sweeten up wine by adding some sugar (brown or white) or adding some drops of sugar syrup to it. Unfermented grape juice works best to sweeten up wine. Nonetheless, stevia and jaggery work well too.
4. How do you take the bitterness out of wine?
There is no better approach to take the bitterness out of wine than to add some fruits and berries. Apples, strawberries, and other fruits infuse taste while also adding a beautiful, aesthetic touch to the glass of wine. You may also try some fresh fruit, fruit juice, and a dash of brandy.
Also Read:- How To Tell If Wine Is Bad