![]() ![]() Sometimes I think it’s aerating the wine to the wine’s benefit, but not always. I’ve tried them, have done blind tastings comparing wine directly from the bottle with wine from the aerator, and my personal results have been inconclusive. There are also smaller, hand-held aerators out there, where you hold the aerator over a glass, and then pour the wine into this gurgling funnel and then into your glass. Decanters are also useful for exposing an entire bottle of wine to some air, and I use them regularly (and I also use them for their other function, to separate wine from sediment). Anyone who’s sipped a wine left in a glass overnight will know what I’m talking about.įor most folks, simply swirling their wine is plenty of aeration. ![]() Sometimes folks describe aeration as letting a wine “breathe” or “open up.” After a while, too much oxygen will work against any wine. Older wines might start to fade after a while. Most wines will get more expressive and aromatic with some exposure to air, especially younger, more robust wines. And even though your wine isn’t going to evaporate very quickly, the volatile compounds in wine will evaporate first.īoth of these processes will change the way a wine presents itself, and usually for the better. You’ve probably seen oxidation happen firsthand-it’s the cause of the browning of a piece of fruit after the skin is broken. Exposing a wine to air triggers both oxidation and evaporation. As you might guess, it begins the moment you unseal the wine, continues as you pour the wine into a glass, and further as you swirl and sip. I’m going to first talk about what aeration does to wine, and then get into aerators, or tools designed specifically for this task.Īerating is a fancy way of saying you’re exposing a wine to air. What does a wine aerator do? Why use one? ![]()
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