Abstract: Disclosed is a method and apparatus for the fast breathing of still wines, in particular red wines. A vacuum is applied to a container which contains, or into which is being introduced, wine. To this purpose an open wine container may merely be placed within an evacuation chamber which is evacuated for a predetermined amount of time. A quick method is provided by a first container including an openable air tight sealing means from which extends two tubes, each communicating with the interior of the first container. One tube is connected to a vacuum pump while the other tube has its free end inserted into a convenient second container which holds the wine to be degassed. Upon evacuating the first container, the wine is drawn up from the second container through the tube into the first container. As the wine enters the first container it is passed through a jet so as to create a wine mist within the evacuated first container.