The practice of uncorking a bottle a half-hour or more before serving, or of decanting it (see decanting), or of simply pouring it into a glass ten minutes or so before consumption, in order to introduce air into the oxygen-starved wine. Allowing the wine to "breathe" may "improve" it by releasing flavor complexities and toning down angularities. Applied almost exclusively to red wines.
The practice of aerating a bottle of wine (particularly red wine) before consuming it. Although the neck of a bottle of wine is so small that it really allows little air to mix with the content of the bottle. The proper way to aerate wine (when possible) would be to pour the contents into a decanter or other clean container. Uncorking and leaving a bottle of wine to "breathe" is largely ineffective.
passing or able to pass air in and out of the lungs normally; sometimes used in combination; "the boy was disappointed to find only skeletons instead of living breathing dinosaurs"; "the heavy-breathing person on the telephone"
The process of enhancing the bouquet by allowing air to come in contact with the wine by removing the cork and or decanting it prior to serving. A young red wine will benefit from being given at least an hour to breathe. Older wines benefit less.
Allowing a wine to mix with the air. Aeration occurs by pouring the wine into a larger container, such as a decanter or large wineglass. Breathing can be beneficial for many red wines and also for some young white wines. Chemically, breathing enables oxygen to mix with the wine, which hastens the aging process. If a wine stands open for more than 12 hours, it will begin to turn to vinegar as the oxygen continues to work. Whether to let a wine breathe before serving depends on the wine. Contrary to popular belief, it is not always beneficial to let older wines breathe prior to drinking, as this can cause them to "turn" - or go bad - before dinner is over.
Allowing a wine to be exposed in the air by uncorking the bottle before serving. Generally, red wines require more breathing time than whites, and naturally too much oxygen is no good either (if you leave it out for days). Sparkling wines do not need to breathe.
Also known as aeration. Allowing a wine to breathe means opening the bottle (usually red wine) 30 minutes or more before drinking so that the flavors can open up as they are exposed to the oxygen. Decanting also achieves this goal.
The act of creating the opportunity for wine and oxygen to interact. Releases pent up aromas and intensifies the scents of the wine. Note: just opening the bottle will not cause much change to the wine, more surface area must be exposed so decanting or pourig the wine into glasses is much more effective.
Letting a bottle of wine stand for awhile after uncorking, before serving it. Sometimes wines which exhibit off odours or tastes when first opened can be improved by exposure to air. Old red wines are often improved by opening an hour or so before serving, but very young wines rarely need air contact.
Exposing a wine to the air by uncorking the bottle before serving. Generally, red wines require more breathing time than whites, which sometimes require none. Sparkling wines, for instance, do not need to breathe.
An audible change in the level of background noise with varying audio levels. Most often used to describe an undesirable characteristic of companding systems. A faster, somewhat more noticeable form is called pumping.
A popular criterion among the bio-ignorant for the existence of a new individual human life, often held up as gospel truth (it actually has some Biblical basis) in spite of its biological insignificance. SECTION: C
Breathing refers to when a lens' optics change the apparent focal length slightly when shifting the mechanical focus. Some (often more expensive) lenses are designed to lessen the degree this effect. Lens breathing does not prevent one from racking focus or following focus with this lens, but it lessens the desirability of any type of focus adjustment, since it noticeably changes the perspective and composition of the shot.