A wine's flavor is immediately enhanced as soon as it's opened and continues to morph as it's exposed to oxygen. In the short term (like while drinking), this is a good thing because oxygen showcases a wine's flavor profile while reducing tannins, acidity and sulfides that mask a wine's full range of flavors and aromas. But simply swirling your glass doesn't infuse the wine with nearly enough oxygen to be effective. ~Steve Mirsky
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