jaimesbeam wrote:
> Is there some way to release the extra gas in the bottles, like with a
> needle through the cork?
>
> Or simply pulling the corks and letting them breathe momentarily and
> recorking?
>
> Pouring the wine out and going through a whole re-bottling seems
> unnecessary.
>
> Put then I don't use sulfites.
>
> Jaimes Beam


If they're red wines, just let them sit a year or more and the CO2 will
have dissipated through the cork.

Momentary breathing of the wine may not do enough; most of the CO2 will
stay dissolved in solution in the wine. I don't know how long you'd
have to let it breathe, but more than a couple of minutes.

If you're in a hurry, removing the cork, then shaking the wine in the
bottle will force some CO2 from the wine. The tricky part is holding
your thumb over the opening so the wine doesn't splash out while you are
shaking it. This is definitely a YMMV process. It can be messy.

If the wine is undergoing malolactic fermentation in the bottle, more
CO2 will be created after your degassing, so make sure MLF is finished
before degassing.