Certified Sommelier Practice Test 2025 (US and Canada) – Complete Exam Prep

Aging in stainless steel barrels is not a method used to soften tannins in wine. This is because stainless steel is a non-porous material that does not impart any of the compounds typically found in oak barrels, such as tannins or other phenolic compounds, which can contribute to the softening and complexity of a wine’s flavor profile. Stainless steel aging focuses more on preserving the wine's original freshness and acidity, making it an ideal choice for white wines or lighter styles.

In contrast, decanting wine allows for oxygen exposure, which can help mellow tannins and enhance the wine's aromatics. Aging in oak barrels is well-known for its ability to soften tannins through the interaction between the wine and the wood, which introduces additional tannins and flavor compounds into the wine, adding complexity and smoothing the overall texture. Aeration techniques, such as swirling the wine in a glass, can also help oxidize harsh tannins and release aromatic compounds, leading to a more pleasant drinking experience.