Why does wine bruise?!
Answers: I understand fruit bruising, but how does a *liquid* bruise? And why doesn't grape juice bruise, then?
"I've been surprised to get a couple of questions about "bruising" wine, as I've never seen a bottle with a black eye. Someone asked whether or not making a cork "pop" when you pull it will bruise the wine. Others have also asked about bruising in relation to decanting. I've never had a wine that was fine one moment and damaged the next because of handling, and can safely say that bruising wine is a myth.
However... Truth is, it's a good idea to treat older wines delicately, for a few reasons. First off, older corks are sometimes delicate, fragile things that can crumble easily, so take care. Also, when decanting older wines, you want to separate the wine from the sediment, which is hard to do if you're sloshing the wine around too much."
Been involved with wine for a long time and never heard this term before and can't say I've ever had "bruised" wine. Corked wine, yes.
Additional details:
Nah - what they told is you not true. Pouring it wrong won't bruise it. In fact swirling in the glass to aerate it will open it so you can get more aroma and flavors.
I believe that it refers to the wine being sloshed around with either sediment or with air, creating bubbles in the wine...
A bruised wine doesn't necessarily refer to a bruise in the most commonly used way but refers to how the wine has been handled. A red full of sediment or air bubbles from being jostled around isn't going to be as tasty as a nicely handled wine that is more "still".