Aeration

The process of intentionally exposing wine to oxygen to “open up” and soften it. Aeration occurs during the winemaking process, as when wine is poured or racked (see RACKING) from barrel to barrel, but it may also take place at serving time, as when a young wine is poured into a carafe or a decanter or even just swirled in the glass.

Of the following white grape varieties, which is not used to make the famous sparkling wine Blanquette de Limoux from France’s Languedoc region?

A. Viognier

B. Chenin Blanc

C. Chardonnay

D. Mauzac

Viognier is a major grape of the Languedoc region, but cannot be used to make Limoux’s famous sparkling. By law, Blanquette de Limoux is made with at least 90% mauzac, with chenin blanc and chardonnay added if desired. It is made by the traditional (Champagne) method and aged sur lie for a minimum of nine months. Interestingly, blanquette is the Occitan word for the mauzac grape and also refers to the dusty, white, powdery appearance of the leaves on mauzac vines. (Occitan is the historic language of southern France).

Wine … changing even as we taste it, delivers a message with meaning only in our response. If we are in the right key when we receive it, our eyes will shine and we shall radiate pleasure.

—Gerald Asher
American writer, The Pleasures of Wine

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