What Is a Wine Aerator and How To Aerate Your Wine

Tasting wine is a science and art for professionals. For the amateur, it is essentially a question of having fun. And for that, it is necessary to be able to taste the wine in optimal conditions. Therefore, taking the time to have a “good” tasting should not be a complex exercise but prolonging the love we have for wine and the desire to know more about what we like. The reason is why an object such as the wine aerator was invented: to facilitate the tasting experience and allow everyone to appreciate their wine at its best.

The wine aerator and wine pourer give every glass of wine a very special taste in seconds. See and hear the air entering the wine as it is poured and immediately gives it its bouquet and taste. Experience the true essence of every bottle of wine – drinking wine will never be the same again!

What is a wine aerator?

A wine aerator is a tool that is used to aerate wine. There are different models, which use other technologies have different shapes, designs. The principle of an aerator is rapid ventilation, even instantaneous. This accessory allows you to appreciate your wines better and no longer wait for tasting. Generally, the wine aerator is discreet and easily transportable. Which makes it the ideal tool for all wine lovers?

What is the purpose of a wine aerator?

As silly as it may sound, a wine aerator is used to aerate wine. The wine will then release all its aromas, and we will have more rounded tannins. An aerator accelerates the aeration phenomenon. While the decanter takes time, this accessory is usually very fast. It allows you to have no longer wait to drink your wine in optimal conditions.

Does wine aerator work?

Putting the wine in contact with oxygen will allow it to develop all the aromas that make it up. An aerator will accelerate the oxygenation process. The principle is to increase the contact surface between the wine and the oxygen so that the latter can give the best of its aromatic palette. This tool usually has an air chamber within it to bring this process to life.

A wine aerator makes sense because the aroma of a nice drop is released much faster, especially for young wines that are still closed.

However, you have to be careful with older wines. Here the wine aromas are already mature. A wine aerator would then release even more aromas – they think. However, the ventilation can cause the wine to tip over and become inedible.

How does wine aerator work?

The aim is to aerate the wine, that is, to provide it with more oxygen. As you expand the surface of the wine, you increase the air contact of the wine. It allows the wine to develop intense aromas and flavors more quickly.

The wine is automatically aerated as it flows out. It is possible because the wine aerator creates a negative pressure. The air is sucked in through channels on the side, and the wine is added. The wine then reacts with the air, and the taste becomes broader and fuller.

A lot of air is needed to reveal the aromas in a wine fully. The air supply sets a process in motion that is comparable to the aging of wine. With more air, the wine ages, and older wines have more developed aromas. Wine aerators speed up this process. Wine aerators have a honeycomb grille with fine pores. It significantly speeds up the ventilation of the wine. The grid has another advantage: it filters out the wine depot.

When pouring wine, you can hold the wine aerator over the wine glass. Some wine aerators also have a stand, which makes pouring a lot easier. The procedure is to keep the wine aerator over the wine glass. Make sure that your fingers or your hand do not cover the holes on the side. Hold the wine aerator at the black area provided.

Now pour the wine from the bottle into the sieve of the wine aerator. Please ensure that the two holes are positioned laterally (at a 90 ° angle) to the incoming wine when pouring. It prevents any wine from escaping through the two holes. Next, pour vigorously into the aerator to fill with wine; this is the only way to suck in the necessary air during the run.

Pour as straight as possible into the wine aerator and try to get it as full as possible. If some wine should come out of the two air holes anyway, clean them with a tiny brush or a toothpick to ensure that the holes are free of any residue.

Wine aerator versus decanter

The question often comes up: “Is it better for you to buy a wine aerator or a decanter to oxygenate wines properly?” So I would take time to try to answer them well.

You should know that the primary role of these two instruments is to give air to the wine. Make it breathe, aerate and oxygenate it to “open” the wine. By offering it oxygen, you will break the molecules, you will make the alcohols volatile, you will release the aromas, and above all, you will give the product a good helping hand so that it is expressed better afterward. As a result, it will be more open on the olfactory level and more pleasant to taste.

  • Convenience

The advantage of the aerator over the decanter is certainly its practicality. It is smaller, easier to transport, facilitates the service,and allows us to aerate the wines (which need it) one glass at a time to keep the rest in the bottle. It can also replace a decanter when there is a lack of time before serving or when a second bottle arrives during the meal. It is convenient when traveling, in the open air, or a “bring your own wine” restaurant.

The aerator is certainly not a “miracle” product that improves the taste of wine. And above all, in no case does the aerator “age the wine” as we sometimes hear! It necessitates a short visit to a specialized store if you are interested in purchasing an aerator to get good advice.

So is the decanter better to use than an aerator? I don’t think so because both oxygenate the wine well. Likewise, if I stir my glass in a circular fashion (called breaking the disc), I also aerate the wine, but less so than bypassing the wine in a decanter or the aerator.

Does aerating a wine reduce sulfur? 3-4 years ago, after researching nine different wines. The results were very convincing, as the average reduction in free sulfites over the nine tests was 56%.

How do you aerate wine?

The verdict falls like a cleaver from the first nose: this wine is closed. Do not panic. Unlike the corky taste or oxidation, this defect in the wine is quite recoverable. It suffices to oxygenate the wine for a few minutes, or even a few hours, to allow its bouquet to open and its aromas to develop. You still have to know how to go about it.

What is a closed wine?

Resolutely flat. No doubt, you are dealing with a closed wine. This defect, which reminds us that wine is a living substance, can affect red and white wines. Be careful; the phenomenon remains uncertain: not all wines are closed. It usually makes its appearance sometime after bottling.

The wine enters a relatively short decline phase, which can last between a few weeks and a few months. It then reopens to reveal its primary aromas. We are talking about a wine on the fruit. This period passed, the wine closes again.

This sleep precedes the climax, during which the wine reveals its most complex and finest aromas. Once this blooming is over, the wine begins to decline. Its structure crumbles, and its aromas fade. After a few years, we are talking about past wine.

Which wines to air?

Young wines, located between two periods of blooming, only need a boost to open again. By placing them in contact with oxygen, they can develop their bouquet and reveal their qualities. On the other hand, there is no need to aerate old wines: their decline is irreversible, and the oxygen supply would only accentuate it.

What is the difference between aeration and settling?

Aeration of wine has only one vocation: to place young wines in contact with oxygen to develop their bouquet and be more homogeneous. The decantation is intended for old wines. It consists of decanting wine to separate the nectar from the deposits formed at the bottom of the bottle. If it makes it possible to obtain a more limpid wine, it remains a delicate operation. Exposing them to the ambient air risks altering the most fragile wines, which then evolve very quickly.

What are the best ways to aerate a wine?

There are several techniques for aerating wine, from the most basic to the most innovative. All have been proven: it’s up to you to choose according to the degree of ventilation you want.

  • Uncork the bottle for a few hours

It is the easiest technique, provided you know in advance which wine you are going to serve. For example, do you have dinner the same evening? Do not hesitate to uncork your bottle at the beginning of the afternoon. The wine will then be in prolonged contact with oxygen to open gradually. There is no risk of seeing it deteriorate too quickly: the ventilation surface is limited to the size of the neck.

  • Swirl the wine in his glass

Do you realize that your wine is closed when you have already served it? The actions of the oenologists are up to you. Gently swirl the wine in your glass to aerate it. The surface in contact with oxygen is then greater, which allows the wine to open quickly.

  • Using a decanter

Red wines are the ones that gain the most from being decanted. Rosés and whites, on the other hand, can be satisfied with aeration in the glass. Here, the wine is poured into a carafe with a flared neck, which provides a large contact surface between air and oxygen. For it to be effective, the operation is done two hours before going to the table.

  • Adopt an aerator cap

Aeration has not escaped technological advances. More and more new solutions exist to oxygenate a wine, such as an aerator stopper. It allows you to insert a tiny dose of air into the bottle before shaking it three times. The oxygen then spreads homogeneously in the wine. Ten minutes later, it’s ready to be drunk.

How long to aerate wine?

If you want to carafe or decant a wine, the ventilation process usually takes about 30 minutes.

A wine aerator speeds up this process dramatically. The entire ventilation time now only takes a few seconds. So you can enjoy the wine much faster.

Can you combine a wine aerator with a carafe or a decanter?

Yes, you can combine a wine aerator with a carafe. That would be the turbo-decanting process. But watch out: this makes sense, especially with very young wines. If you are unsure, it is better to pour the wine into a glass with a wine aerator. So the wine will certainly not tip over and be no longer drinkable.

Wine aerators always have a filter that holds back the wine depot. However, I do not necessarily recommend using a wine aerator for older wines. For young wines, however, a wine aerator is always a great choice.

What does a wine aerator cost?

Normal wine aerators cost between 15 and 30 Euros. The price depends on the brand, of course, but also the features. For example, is the stand for the wine aerator included? Does the whole thing come with a filter?

Electric wine aerators cost a little more. If you pay between 40 and 60 Euros, you have enough choice. My wine aerator test winner in the field of electric wine aerators costs even less.

Conclusion

The aerator is an essential tool to ensure that you get the best aromas from your wine. From the discussion above, here are the advantages of using an aerator in comparison with the decanter

  1. Fast aerated wine
  2. Ventilation takes place during pouring
  3. No more long waiting times
  4. Easily Portable and discreet

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