05/19 Wine Aerators: Why They Work So Effectively
If you have ever poured a glass of wine instantly out of the bottle and it just didn’t really seem right, perhaps the wine bottle should have been allowed to breathe. For aeration to occur completely, you will need to allow the bottle of wine decant for at least a half hour or even longer. But the truth is, wine aerators would reduce this time to as long as it will require to pour a glass!
A wine aerator helps expose oxygen to the wine. Why is this significant? It helps bring forth far more character, an increased bouquet, and in the end a much better taste. With more youthful bottles of wine, the level of acidity is reduced and the result is a broader character. For more mature bottles of wine, the complicated tastes that are very often covered are brought to the front. You’ll find the taste is much more mellow and also the finish is substantially smoother than if the wine is just simply poured into the glass.
There are essentially two kinds of wine aerators. One particular type is held over the goblet or decanter and the wine is poured thru it. The other rests onto the decanter or glass and the wine is poured thru it and down down towards the sweet spot of the wineglass. Both provide some amount of aeration, but the second one can provide one complete breathing system for your wine.
As the wine goes through aerators for wine that sit atop the goblet, the oxygen is exposed into your wine. Because the wine cascades all the way down the sides of the glass, hitting the curve and the sweet spot, the aeration process is continued. This ends up with a goblet of totally aerated wine. The other design of aerator does not provide the last part of the aeration process, providing a less flavorful and aromatic experience. It merely makes sense to receive the most out of each wineglass when using the proper wine aerators.