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The reason is that the wine is generally "asleep" before opening the bottle. The wine is sealed by cork, or in a closed oak barrel and dark cellar. Because there is little contact with oxygen, the wine is easy to form the smell of hydrogen sulfide, sulfur and SO2.

These sleeping wines are like sleeping lions. Although they don't move, they still can't affect their strong nature. When you open a bottle of wine, its acidity and body are very strong and full, the tannins are tight, but the aroma is very simple. At this time, you need to wake up the lion.

Although some wines have a dull aroma, they are not outstanding in other aspects. At best, this wine is a bear. No matter how you sober up, you can't save it.

There have always been two different views on the decanter:

One believes that the older the red wine is, the more it is mixed with many varieties, the more it needs to wake up in the sober;

The opposite view is: only those relatively closed wines need a decanter. From the moment they pour out the bottle, every trace of flavor change of those old wines should cherish the taste. How can the complex fragrance accumulated over the years disappear in the decanter?

No matter what point of view, whether it is needed or not, these perfect sobers are like preparing a beautiful mirror for the beauty who has been sleeping for many years, so that she can have time to breathe, slowly wake up and present the most wonderful and charming taste to the drinkers.