After you pour the wine into your glass, let it sit in your glass for at least 1 to 2 minutes before drinking, or until you see most of the small bubbles disappear. The bubbles you see in wine are CO2, which is a by-product of the fermentation process. Grapes can also add CO2 to the wine as it acts as a preservative.
In liquid form, CO2 is called carbonic acid. When you pour wine into your glass, you will see very small bubbles, namely CO2 (carbonic acid), coming out of the wine. Carbonic acid has a very raw taste, so after pouring the wine, you'll be waiting a few minutes for a softer tasting. You can choose the wset studies if you want to become a wine tasting sommelier.
Since today's wine has a higher alcohol content than the wine of the past, it is very important to minimize alcohol consumption to maximize the enjoyment of the wine. Alcohol actually prevents us from enjoying all the flavors in wine. Wine experts advise us to twist your wine to release the flavors.
Instead of serving or storing red wine at 62 degrees or more, as most experts recommend, I recommend storing and serving it at 55 degrees. Reducing the temperature to 55 degrees reduces the perception of alcohol. The wine warms slowly in the glass to 62 degrees and avoids temperatures in the mid to high 60s, which increases the perception of alcohol.
Pouring 5 ounces of wine into a large 30-ounce glass as opposed to a smaller glass, typically 12 to 15 ounces, provides a stronger taste experience. A 30-ounce cup has a 25-ounce fragrance-free capacity while a 12-ounce glass only has a 7-ounce fragrance-free capacity. The scent in the smaller jar just comes out because there is enough spare capacity to hold it.