The surface area is what potentially kills your wine, so what are you going to do about it? Well, I may have oversimplified things a bit by focusing solely on surface area. While surface area is the most important variable by far, the ratio of surface area to volume needs some attention as well.
A wine typically is fairly uniform for about two-thirds of its height, but I’m going to suggest different treatments for a bottle four-fifths full and three-fifths full. Why? Two issues spring to mind. The first being that the fuller bottle has a great volume of wine, allowing for great absorption of oxygen to result in the same evolution for the wine. Consider the extremes, if there was only one millimeter of wine spread over the bottom of the wine bottle and oxygen absorption would pretty much flood the wine, while if there were 200 millimeters that same amount of oxygen would barely effect the wine.
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