Acidity: I can imagine anyone reading this has a basic concept at least of what this refers to in general. With wine acidity plays a part in red and white wines. For reds it helps with balance, whites it imparts the crisp fresh aspect of the wine. If you do not have that "right amount" of acidity wines are unbalanced and makes them not the most desirable to drink. Acidity balanced nicely with the fruit and a number of other components of the wine be it red or white makes the moment of drinking a wonderful, delightful and most enjoyable experience.
Aeration: Many know or refer to it as “breathing”. It’s the process of introducing the wine to air. Aeration is getting oxygen into the wine as simply as unstopping the bottle and decanting. You can also aerate the wine while it is in the glass by swirling the wine around the interior surface of the glass for a few minutes. When wine comes in contact with oxygen the wine will open up and it provides the opportunity for it to develop, when this happens the wine will release its aromas into the air. We are speaking in general to red wines younger than 18 years. Older wines (18 plus) are in our opinion more delicate and can quickly have their fruit diminished during aeration, we do not recommend this process. 20-30 minutes of the wine being aerated prior to serving appears to be ideal. Look for our upcoming video on decanting and aerating wine
Barrel Fermented
This is a process were wine
(usually white) is fermented in oak barrels and not in stainless steel tanks.This has shown to
produce a much richer, creamier, “oakier
“ type of wine.
