How to remove the reduction of a wine

One of the greatest pleasures of enjoying a fine bottle of wine is savoring its complex aromas and flavors. However, sometimes a bottle can develop a fault known as , which can result in unpleasant odors and muted flavors. Reduction occurs when a wine lacks exposure to enough oxygen during its production or storage process. If you come across a wine with reduction, don’t despair! There are several techniques you can employ to mitigate this issue and restore the wine to its intended taste and smell. In this article, we will guide you through the process of removing the reduction of a wine, allowing you to fully appreciate its potential.

The first step in tackling a reduced wine is to decant it. Pour the wine into a decanter, ensuring a wide surface area for maximum aeration. By exposing the wine to oxygen, you are helping to dissipate the unwanted reduction compounds. Swirl the wine gently in the decanter, allowing it to breathe, and leave it for at least 30 minutes. This process will start to release the trapped volatile compounds responsible for the reduction, promoting their evaporation and improving the wine’s aromas.

If the wine still exhibits signs of reduction after decanting, you can try another technique called double decanting. This involves pouring the wine back into its original bottle after the initial decanting. This process further increases oxygen exposure, providing another chance for the reduction to dissipate. Repeat the decanting process once more, allowing an additional 30 minutes for the wine to breathe.

In some cases, especially with highly reduced wines, aeration alone might not be sufficient to remove the reduction entirely. It may be necessary to decant the wine and then introduce a copper element. Copper acts as a powerful catalyst in reducing volatile sulfur compounds (VSCs), the primary culprits behind the unpleasant odors associated with reduction. Place a small copper object, such as a copper pipe or a clean penny, directly into the decanter containing the reduced wine. Allow the wine to remain in contact with the copper for an hour or two, ensuring the copper remains submerged. The copper will help absorb the unwanted VSCs, leading to a cleaner and more enjoyable wine.

In addition to decanting and using copper, you can also try swirling the wine vigorously in the glass, exposing it to even more oxygen. This technique can help enhance the release of the reduction compounds, making them more volatile and facilitating their evaporation. However, be cautious with this method, as it can lead to over-aeration and diminish the wine’s overall quality if not done carefully.

Finally, if all else fails and the wine remains reduced, consider seeking expert advice from a professional sommelier or wine technician. They possess the knowledge and experience to assess and address more severe reduction cases. They may recommend advanced techniques such as micro-oxygenation or filtration to restore the wine’s balance and remove the reduction.

In conclusion, a wine with reduction doesn’t have to be a lost cause. With the right techniques and a bit of patience, you can help remove the unwanted reduction compounds and unlock the true potential of the wine. Remember to decant, aerate, and, if necessary, introduce a copper element to address reduction. If all else fails, don’t hesitate to consult a professional. By taking these steps, you can ensure a more enjoyable wine experience and appreciate the nuances and complexities that make wine so remarkable.