This interaction between oxygen and wine creates a chain reaction that makes the wine taste better than when it was first opened.
We decant wine before tasting to introduce air to the wine. This interaction between oxygen and wine creates a chain reaction that makes the wine taste better than when it was first opened. But, of course, if you don’t have a decanter, you can always pour off a glass of wine, reseal the bottle, and give it a good shake. The oxygen molecules will take care of softening the wine inside the bottle. (But never use this method with aged wines.)