Some wines, especially younger
full-bodied red wines, benefit from being exposed to air for a short period of time before drinking. This is calledaerating your wine or "letting it breathe", and it results in a softening of the flavor and an opening up of the aromas of the wine.
Breathing has varied effects on different wines. The more tannins present in the wine, the more it will benefit from breathing. Lighter bodied wines and white wines typically don't respond as much to aeration, and need less exposure time.
Decanters and aerators are devices made specifically to expose wine to the surrounding air. You can find very inexpensive decanturs all over the internet. If you don't have a decantur, use a pitcher or jar with a large opening. Pour your wine into it and let it sit for 15-30 minutes. During this time, the wine will warm and its flavor and aroma will change.
When pouring wine directly into a glass, pour into the center of the glass from several inches above the rim. This will give the wine a chance to breathe a little as it is being poured.
Hopefully this has been a useful and informative guide to serving wine. If you have any questions or comments related to serving wine, as always, feel free to let me know using the contact me form.