Good question
Wine contains up to 500 different aroma molecules, and they all have one thing in common: they are volatile. That means they are released from the wine and evaporate, which is how they make their way into our noses.
Gently swirling or moving the glass in circles helps the aroma compounds make the leap by increasing the surface area of the wine. This allows more molecules to be released from the liquid. By the way, the glass plays a crucial role in maximising this experience. It should always taper slightly towards the rim, otherwise the wine’s aromas will unceremoniously head for the hills.
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