Wine needs to breathe. That’s a common assumption, anyway. But your certified sommelier might say "flip that cork and pop it back in after the first pour." Oxygen is the enemy to wine, triggering chemical reactions in its tannin structure that will change the taste over time. If you're a wine nerd you might enjoy that tasting experience, though, as the first pour will be closed up tight and "dusty", but 30 minutes later it will have opened up, vibrant and fruity. So who's to say?

06.22.22