Drinking wine from a Magnum is better!

Magnum means a bottle that contains 1.5 liters of wine. It is the best shape for drinking wine and always having the best satisfaction. If you pay attention when you go to some special event, to a wine tasting or a corporate presentation, or to some party, the magnum always makes a beautiful display. The space is all for the wine but also for us, if you think about it.
 

Always remember that wine is a living product that combines all sorts of things in the bottle. Chemical reactions, physical aggregations, structural changes. And it all happens according to very precise timings that depend on the temperature at which the bottle is located, the degree of humidity, the cork used to seal it, and lastly, the shape and capacity of the bottle. The smaller it is, the faster all these transformations will occur. The aging of a wine in the bottle is a very delicate phase that, if it occurs incorrectly, could seriously compromise its quality. When a bottle that has been kept in the cellar for a few years is opened, there is always a lot of fear because what was invested in years before could turn out to be a flop. Or a unique surprise that is exciting in itself. 
 

Here the magnum is the best measure for offering perfect aging and maturing of wines. But what happens in the bottle after it has been sealed?
 

Color
The polyphenols that compose the white or red color of the wine begin polymerizations, that is, reactions that transform the molecule. The flavones in white wines start to lose their greenish - straw-like brightness and begin to follow the path of golden hues until, if left too long, they turn to maderized and brown colors. The anthocyanins, on the other hand, responsible for the beautiful color of red wine, change from lively violet to crimson red, then cardinal, until reaching Bordeaux and garnet colors that remind us of the great aged Barolos. From the color of the wine, its age can be recognized. The magnum slows down this process.
 

Perfume and aroma
This process is very interesting and affects the many aromatic compounds found in wine. The aromas will always be fresher and more delicate when the wines are young. For example, jasmine in a white wine after a few years of aging might turn into an interesting sensation of acacia honey. A sensation of green apple transitions from golden apple to quince until it becomes baked apple…not always the height of enjoyment. The aromas are small molecules that transform over time, oxidize, change structure, and offer different sensations. This applies, for example, to cherry, which goes from marasca to sour cherry until arriving at black cherry. Again, the Magnum slows these processes and better integrates the changes.
 

Tannin
Tannin is a polyphenol, a molecule that over time elongates and becomes complex until it forms long chains, sometimes branched. Imagine a glass crystal that gradually brings other crystals closer until forming a ball. Initially, that crystal was rough and sharp. Eventually, it starts to smooth out its sharp edges until achieving a smoother surface. The same thing happens with tannins. When they are young, they are rough, astringent, glassy…then they become softer, caressing, silky…In the magnum, the evolution of tannin is usually exquisite.
 

A magnum is definitely worth it. It's a greater investment in terms of cost, but considering that it usually costs less than two bottles and holds the same quantity… you do the math!

Fabio De Vecchi