Here we are! We are ready to satisfy his and your curiosity. For those of you who are wondering why not to swirl white wine in your glass, this is the article for you. We explain everything in detail.

Why should we not swirl white wine in the glass?

To understand why experts do not recommend swirling white wine in the glass, it is useful to first understand why, in certain cases and with certain types, we can swirl the wine in the glass. This is a practice that, in certain circumstances, can help to better appreciate the characteristics of the wine.

Swirling the wine in the glass helps oxygenate it, allowing air to come into contact with the more complex aromatic particles. In fact, by swirling the wine in the glass, the liquid expands over a larger surface area, coming into greater contact with oxygen. The interaction of oxygen with the aromatic molecules in the wine causes them to volatilise more easily, separating from the liquid. In essence, this process favours the release and diffusion of aromas.

Swirling the glass is particularly important for certain types of wine, such as complex, structured red wines that have undergone long aging with limited exposure to oxygen. By swirling the glass, these wines reveal aromas that would otherwise remain hidden. Many of these aromas develop during the aging, so only the exposure to oxygen, stimulated and facilitated by swirling the glass, allows these aromas to emerge. Usually, swirling the wine in the glass is only recommended with this type of wine or, at most, with specific, very structured white wines.

For all other types of wine, thus also for the vast majority of white wines, swirling the glass should be avoided. We now explain why.

White wines should NOT be swirled in the glass because:

● they are very oxygen-sensitive

Fresh and light white wines are sensitive to the effects of oxygen because they contain less tannin than red wines. Tannins, in fact, play a key role in protecting wine from oxidation. Without this ‘natural protection’, white wines do not need to be exposed to oxygen to best express their organoleptic characteristics. On the contrary, oxygen can compromise their delicacy, accelerate deterioration and cause them to lose freshness and aromas.

● their aromas are already perceptible

Fresh and light white wines are not aged wines. They do not develop tertiary aromas that only oxygen can help to release. On the contrary, they are ready-to-drink wines whose aromas are already perceptible, without the need for oxygen.

For sparkling white wines, we add another reason:

● swirling the glass risks compromising the effervescence

Rotation is strictly discouraged for sparkling wines as it encourages the rapid dispersion of carbon dioxide, compromising the effervescence and the characteristic perlage. The result would be a wine devoid of bubbles, with a completely different aromatic and taste profile.

Here's why you shouldn't swirl white wine in your glass. Follow our advice!