Since ancient Roman times, wine lovers have poured wine out of its bottles into different containers. This step and waiting a short time before drinking allows the wine to contact the air, evaporate unfavorable compounds like sulfites, and bring forth the wine’s full flavors, which may be muted due to long-term storage.
Wine aerators are designed to streamline this process by forcing air into the wine with the help of gravity. It can eliminate the need to wait for decanted wine, and it can bring results that are just as effective.
However, the processes of decanting and aerating are best for specific types of wine. You need to understand both the process of aeration and the wines that benefit from this step to ensure you get the most out of your wines.
What Is a Wine Aerator?
A wine aerator is a specialized device that increases the amount of wine that comes into contact with the air during pouring. It either attaches like a stopper to the bottle or sits on the wine glass. In both cases, a screen or small opening forces the wine to separate, allowing more of it to contact the air during pouring.
How Does Aeration Work?
Aeration is a very simple process that involves exposing wine to oxygen. This exposure, even if it is very short, triggers chemical reactions that can change a wine’s taste and aroma.
Wine aerators achieve this flavor change by increasing the surface area of the wine, so more of the liquid is exposed to oxygen at once. They may shape the wine pour so that it comes out in a flat stream or use a screen to introduce air, like the aerator on a bathroom faucet.
Using an aerator allows this process to happen during pouring, so there is no additional wait time.
Wine’s Chemical Response to Air Exposure
Exposure to air triggers two processes in the wine. The first is the evaporation of alcohol. After this is complete, the drinker can taste the subtle flavors of the wine that get overpowered by the initial taste of the alcohol.
The second reaction is oxidation which removes or mutes several compounds, including phenols like tannin, which can bring an astringent quality. This is why many wine drinkers say aeration softens the wine.
You need to understand the basics of wine to decide which wines have high tannin contents that will get softened by aeration.
What Does It Mean To Let Wine “Breathe”?
Letting wine breathe is the process of exposure to oxygen before drinking. Letting the wine sit in a decanter is one way to accomplish this. You might also consider simply opening the bottle for a while before drinking.
Aerators are, of course, an option for letting the wine breathe quickly while pouring it. But some wine enthusiasts let the wine breathe manually. They do this by swirling it around the glass before drinking. Like aerators, this process allows oxygen to contact more of the surface area of the wine.
You can select different wine varieties to see how they change when allowed to breathe before drinking.
Decanter vs. Aerator
Decanting and aerating both encourage oxidation. However, they do so in slightly different ways.
Decanting takes 30 minutes or longer, depending on the type of wine. It is a gentler process that uses specialized long-necked glassware to hold the wine, which gets aerated as it gets poured from the bottle down the neck of the decanter. As it sits in the decanter, the sediment from the wine bottle falls to the bottom of the glass, and sulfites and alcohol evaporate to soften the flavor of the wine.
Aeration happens faster, relying on force from the liquid being poured through a small opening or screen for quick contact with the air. These processes produce similar results. However, decanting is more effective at removing sediment, which can accumulate in older or unfiltered wines.
Benefits of Aerating Wine
Contact with oxygen brings about desired changes to some wines. In general, here are three of the benefits wine drinkers seek when aerating:
- Softened tannins: Aeration can soften tannins that create astringent taste and dry mouthfeel. These are common in red wines that haven’t aged for a long period.
- Enhanced aromas and flavors: Many wines can have subtle aromas and flavors. Aeration can help bring out the more delicate characteristics. It can make the wine seem more complex and highlight flavors that are hidden when poured straight out of the bottle.
- Balanced flavors: In some cases, aeration can help to achieve a more balanced flavor profile in the wine. For example, acidic wines may have overpowering sour notes. Aeration can help to mellow these flavors, creating a more balanced overall taste.
Wines with certain characteristics can benefit from aeration. You need to understand which wines have these flavors before deciding whether or not to aerate them.
Types of Wine That Should Be Aerated
If you have a variety of wines, some may benefit from aeration or decanting, while others are best straight from the bottle. Here are three varieties that often benefit from aeration.
- Young red wines: Red wines, typically under five years old, often have high tannin levels. These can be softened with aeration.
- Bold red wines: Full-bodied red wines, such as Cabernet Sauvignon and Syrah, tend to have more aggressive flavors and higher tannin levels. Aeration can help to smooth out these characteristics.
- Oak-aged white wines: White wines are less astringent, but those aged in oak barrels can still be a bit dry. Aeration can bring out the more delicate flavors you typically seek in white wines.
If you give a bold red as a wine gift, consider also giving an aerator.
Types of Wine Aerators
Aerators come in two varieties.
One is an additional pouring spout attached to the end of the bottle of wine. It separates the wine during pouring so that more of it contacts the air.
The other option is a separate hand-held aerator held between the wine bottle and the glass. It performs the same function as the bottle-top variety.
Are Wine Aerators Worth It?
The value of a wine aerator depends on your preferences and habits. Casual drinkers can experiment with inexpensive bottle-top aerators. More expensive handheld or glass-top models can be a good value if you use them often.
Wine professionals hold differing opinions on whether aerators are a good investment. Some sommeliers view aeration as a valuable tool, particularly for young, tannic wines. Others argue that proper decanting achieves similar results and emphasize the importance of proper wine storage to minimize the need for aeration altogether.
Other Ways to Optimize the Taste of Wine
Aeration can enhance your enjoyment of wine, but it’s not the only technique to consider. Here are some additional ways to improve your wine-tasting experience:
- Proper storage: Light, heat, and vibration can all negatively impact the taste of wine. Store your wine in a cool, dark place with minimal vibration.
- Suitable glassware: The shape of your glass can influence your perception of the wine’s aroma and taste. Red wines benefit from larger bowled glasses that allow for swirling and better appreciation of the bouquet. White wines typically call for smaller, more U-shaped glasses to maintain cooler temperatures and focus the aromas.
- Savvy pairing: Some wines shine when paired with certain foods. Consider the weight, body, and flavors of the wine when selecting your meal. Bold reds complement heavier meats, while lighter whites pair well with seafood or salads.
Aeration, when used on the correct wines, can enhance the drinking experience and bring out subtle flavors. If you want to elevate your wine experience, it is worth at least experimenting with aeration.
