"Cooling your wine significantly can remedy its shortcomings effectively, as bad wine—often unbalanced and lacking structure—can reveal better flavors when properly chilled."
"Around 80% of taste is actually smell; thus, if a wine emanates unpleasant aromas, it will likely taste bad, which can be mitigated by chilling."
"Regulated cooling enhances the pleasant aromas and flavors of wine, but cooling too much can inhibit its overall profile, particularly in poor-quality bottles."
"Letting the wine breathe by allowing oxygen in typically enhances flavors, but with bad wine, you may want to opt for chilling instead."
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