我在饭桌上看到热情似火的人总是招呼服务员拿醒酒器，需要把葡萄酒醒着。有这个必要吗？首先，我们来了解一下。

醒酒器，就是一个醒酒的工具，它的功能其实只有两个：一个功能是滗酒渣，另一个功能是让酒尽快苏醒。有陈年潜力的优质葡萄酒放置一段时间后，会出现一些结晶体，有些还会有一些的沉淀物，这些都是我们称为“沉淀”的东西，其中包含了石灰质和其他杂质久而久之，形成了大小不一的沉淀。如果不将这些沉淀沥出，在倒酒的时候难免要进入杯中，那么含有沉淀的葡萄酒喝起来会影响口感，进而也会影响心情。

一般来说，只能产生这些沉渣的葡萄酒算是不错的葡萄wine，是正经通过发酵等过程进行原酿这类葡萄原料酿造出的，这些品种有一定的陈年的能力，所以才会从刚开始装瓶纯净到后来放置几年之后出现这种变化。如果是勾兑过的小生意上的餐饮用的那类，就没有这样的能力逐渐出现这些变化。普通餐饮用的就不会有这样的情况。

醒酒器口小颈长底大，这样设计就是为了让那些微小但又重要部分（即那些可能跑到你的杯子里的碎片）老老实实待在最底部，不至于跑到你喝到的那份里去。而且它也是为了更大程度地保留香气，而不是让香气散失掉。在日常餐饮用中，因为它们的制造工艺和选取不同，这些简单、便捷、快速生产出来的是新鲜时刻最佳享受，不需要经过任何长期陈年的过程，所以这些也不需要使用wake-up器进行wake-up，如果再拿个wake-up器 wake up,可能开始喝的时候味道已经变得不那么优雅了。但对于较好的品种，它们相对来说都是比较年轻没有储存多长时间都可以直接享受到美好时光，但是对于那些真正想要品尝复杂丰富口感深度并随着时间发展更加完善和丰富那种类型，则必须经过一定时间才能达到最佳状态。这时候就需要用wake-up。

所谓Wake-Up，是将瓶中的”睡眠”唤起，让所有“细胞分子”重新活跃起来，使其更加迅速成熟，就像吃涮羊肉一样：新生的羔羊肉没什么味道；老羊肉咬得太难；只不过刚出栏的小肥羊，就是最美味的地方。所以，并不是所有葡萄wine都需要Wake-Up，要根据情况看这瓶是否适合Wake-Up不能一概而论地拿瓶去寻找Wake-Up，看似懂得，但有时候却只是画蛇添足。

1.过滤杂质：虽然现在很多port wine都是经过过滤后才装瓶，但也有部分因为保留原始风味，只进行轻度过滤，而port wine经过长时间陈年或储存后，也会产生一些杂质和沈渣。通过wake-up，可以将其中的一切杂质和沈渣过滤掉，从而避免影响喝的时候感觉。

2.驱除不好气味：port wine在bottle里很久"休息"后的确因细菌、二氧化硫、酵母等造成了一定程度上的异味，一定量的空气接触能够帮助消除这种差劲气味。

3.释放香气：waking allows air to enter the liquid, stirring the port wine and releasing a variety of fragrances, including floral and fruity notes.

4.氧化柔单宁：the slow oxidation process helps soften rough tannins in the port wine, making it feel smoother.

Not all wines need to be awakened before drinking:

Most wines can be awakened by shaking them as you drink them - no need for a dedicated wake-up time or process.

Light-bodied white wines and rosé do not need to be awakened because they are already delicate in flavor and aroma; oxygen would only make them more dilute.

Old port wines may have aged aromas that are masked; waking them up can help release these flavors but should not last too long as this could lead to further aging - something we want to avoid with older vintages.

4.A young red port with high tannin content needs waking up: Tannins are like raw wood; they're hard on your palate when first opened but will become smooth over time if given enough air exposure through proper aging or awakening.

The purpose of waking a bottle of port is not just about getting rid of sediment (though that's important) but also about allowing the complex flavors within the bottle to mature slowly under controlled conditions so that when you finally pour it into your glass, you'll experience its full potential without any harshness or bitterness from unripe tannins.

In essence, while some people believe that all bottles require wake-ups before consumption based on their age alone, there is no one-size-fits-all answer here; each bottle has its own unique characteristics depending on factors such as grape variety used during production (for instance), storage conditions after bottling., etc... The decision whether or not use Wake Up depends entirely upon individual preferences rather than solely relying on chronological age!