HiCoup HiCoup Pourer 사용자 설명서 - 페이지 12

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Wine Aeration Group #4: Vintage Ports

Vintage ports, or "Porto", should not be confused with regular ports.

Although both are delicious, "Porto" has the distinction of being aged for around twenty-

some years.

So - what do you think you'd want after twenty years cooped up in a wine bottle? Some

AIR, right? Some ROOM to BREATHE!

And that's the case too with Portos. Not only because after so much time in the bottle

the air exposure helps expose the flavors faster, but also because of the built up

sediment on the bottom of the bottle - much like what we've already discussed with

regular aged reds.

So like with the aged reds, let a Porto stand upright for several days

before aerating it.

Wine Group #5: Wines that defy the rule - and DON'T need aerating

Most wines in fact, don't need aeration as much as people think. The following reds, as

noble and wonderful as they are, do not need fancy decanters:

Light-bodied, naturally less tannic reds such as: Pinot Noir, Burgundy, Beaujolais, and

Cotes du Rhone, lighter Zinfandels, and lighter-bodied Chiantis, and Dolcettos.

Red wines in the under $12.00 price range. They're produced for quick easy

consumption, and are almost always lighter-bodied in character.

Tawny ports & regular ports - These ports should already be free of sediment and ready

for a good party whenever you are.

Aerating the proper wines - and letting the rest be without aeration - is a simple skill to

learn and one that will quickly improve your wine drinking experience and your overall

wine knowledge, as you make the most of each wines unique offerings and flavors.

It's perhaps the quickest way to graduate from wine-drinker to wine-lover...without

skipping a beat in between.