Is there any way to predict how much aeration a wine needs before showing its best. With new bottles - for review or special ones, particularly - I tend to drink them over several days to see how they develop; some wines are better 24, 48 or more hours after inital opening. Obviously, full-bodied young wines (red or white) can take more air than others, but for fear of a wine spoiling, I tend to find I give them too little air and often they seem to be much better right at the end of a meal than at the begining.
Answer From Expert Roger Bohmrich MW
I believe you have already discovered for yourself the nuances and uncertainties of opening bottles and exposing them to varying periods of aeration. I have experienced a similar range of results myself, but I do prefer to err on the side of too little rather than too much airing. As you point out, powerful young wines can withstand more airing than delicate youthful examples, or very old vintages. My personal practice is to decant many "big" reds for up to an hour, but not more. I also concur that young whites of certain types - top white Burgundy, for example - can benefit from airing, and I usually decant such wines and leave the decanter (sealed with plastic wrap) in the refrigerator before serving. I know many wine lovers who swear by long aeration, but there really is only anecdotal evidence to rely on. Then add our own preferences to the mix. It is virtually impossible to conduct reliable taste tests which pertain to all wines in all vintages; in short, there are no universal rules. With so many aspects of wine - given its remarkable complexity and individuality - we often want simple answers and are disappointed to find that it's too complicated and variable!
