I voted “Something else (explain)” because in my mind the first 2 choices both qualify. The point is that the bottle is opened in advance of drinking and not decanted into another vessel.
Berry - IMO you should modify the poll to include a “both 1 & 2” option.
Maybe Berry is trying to force us to choose, so I chose #2. It makes more sense, from my experience, to up the surface area exposure somewhat (though not a whole glass). #1 is what I would call ultra-slow-ox.
Interesting. Generally I guess I’m more prone to #2, although less than a glass, and not so much to enlarge surface area, but to taste the wine to see if it needs any ox at all. But, to my mind, #1 still qualifies.
If you ask a civilian what it means to let a wine breathe, I bet most will say pull the cork and then let the bottle sit. Of course they’re pulling it off the top of their fridge, so whatever…
I use both methods depending on the age of the wine and what previous experience with a particular wine tells me. Older wines, I’m much more likely to use #1. I don’t call it slow ox, I say, “popped, breathed in bottle…” Best way to speed up oxygenation is to pour two or three glasses, swirl a few times and let them sit awhile. I do that with very young wine.
I use slow-ox for mainly mature/old bottles of wine (30+ years), so I guess that normally I’d like to ‘ultra-slow-ox’ them, as it’s named above. Normally I refer to this only as ‘slow-ox’.
I always, decant, wash the bottle and pour back in, and drink later in the day (generally 8 hours later) I only leave the wine in the decanter for maybe a minute or two.
On a traditional slow’ o do you decant before you serve?
I’d be interested to hear informed scientific opinion on slow oxygenation. My sense is that pulling a cork and letting it sit might serve to let bottle stink dissipate but in terms of actual oxygenation there’s not enough surface area to make a difference over a matter of hours. I’d imagine that decanting and returning to the bottle exposes the wine to a lot more air, not just during the process, but adding freshly dissolved.
This. The entire idea of slow oxing is NOT to do one thing all of the time but rather gently expose the wine to oxygen such that it a) helps wake the wine up and b) doesn’t cause it to fall apart. For some very old wines that might be nothing more than removing the cork. For others it might be pouring a little out to slightly increase the surface. For some it might be to pour out enough to get the fill below the shoulder and expose more air.
As for the naysayers who think it does nothing… google ‘brownian motion’.
Again, I agree with Larry. Decanting, double decanting, pop and pour and slow oxing are all different methods of when to expose the wine to air and how much. They have different purposes and aren’t interchangeable. And, of course, it’s an art to know when to use one and an imprecise art at that.