Breathing is the process of letting an alcoholic beverage stand for several minutes to several hours after opening its bottle. It is believed that beverages which exhibit off odors or tastes when first opened may be improved by air exposure prior to serving. Experienced tasters report that very old red wines are often improved by opening the bottle and decanting an hour or so prior to serving, but young wines rarely need air contact before drinking. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)