It maybe not a problem for you to prepare a holiday lunch, but you may make panic at the last moment that whether the drinks on the table need to wake up or not. The process of serving wine is seldom misunderstood: people always wake up those wines that don't need to wake up, while those wine which need to sober up often neglect to wake up early.
The most prominent reason for sobering is that wine has already produced sediments, but this type of wine is limited to vintages, aged Ports and aged unfiltered red wines. In order to effectively remove sediment, the bottle needs to stand upright for several hours, and then carefully pour the wine into glass wine decanter; when you pour, you need to reflect the candlelight, so that when the sediment reaches the bottleneck, you can see it. You should do it all at once. Don't let the sediment flow back and mix with the liquor.
You may need to get some air into the wine that smells a little bad. Taking into account the growing popularity of natural wines that don't use or rarely use sulphur, the smell will be more pronounced. And full-bodied red wines also need to be ventilated to mellow too strong tannins. If you think a full-bodied white wine tastes a little flat or does not show its best taste, you also need to wake it up. Wine produces strange odors when oxygen is gone. If the taste gets worse after sobering up, then the wine may have been contaminated by corks.
How long to sober up depends on the wine. This may be a simple question of how much air you let into the wine. In this case, you just need to wake up before you pour the wine. It's much more useful to use a glass wine decanter to sober up than to leave the wine for an hour or so after opening the bottle.
Red wines which are easily damaged cannot sober up too early. They may collapse when exposed to air. Most Port wines, refreshing dry Fino and Sherry are not suitable for waking up. Sherry should be drinkable after cooling in the refrigerator.
