Send a Text Message to The Kosher Terroir We dig into the art and science of wine aeration, including the two chemical forces that change everything: evaporation and controlled oxidation. We break down “bottle stink” and why reduced sulfur aromas blow off fast, then explain how oxygen helps tannins polymerize so astringency softens and fruit and floral esters finally show up. We also draw a clear line between aerating wine and decanting wine, since one is about oxygen exposure and the other i...