The wine aerator is to expose the wine to oxygen and enhance its taste and aroma.
Aeration creates oxidation, which will soften the compact tannins and open up the closed aroma. that is to say, under the influence of oxygen, the wine becomes more delicious and easy to drink, and the aroma is more complex.
a good wine will have different flavors, cloves, resin, cherry，etc., an aerator can help to make those flovors more pronounced and more palatable.
What Types of Wine Benefit From Aeration?
In wine tasting, the wine aerator plays an important role, but not all wines need it.
Most of the cheap wines on the market are prepared for you to drink directly after opening. What makes them delicious is usually the simple and direct fruity taste. These flavors will disappear with the wind, let alone pour it in the decanter. If the aroma of the wine itself is weak and only makes us feel sour and astringent, then it’s no need to aerate.
Generally, people divide aeration into two extremes, one is “old wine” and the other is “young wine”. There is no definite answer to everything about wine. Some industry experts give you the advice: choose to aeration when in doubt.
1. Young Wine
Most of the drinks that are really worth aeration are due to one factor-drinking too earlier. Ideally, excellent wines are prepared to be aged for at least 5 to 8 years, and top wines can even be aged for 30-50 years. The ‘power’ of these wines is deep enough to develop complex changes with slow aging in the bottle.
people shopping for wine will possiblely finish it within weeks or days, Some wines have much tannic, unless you want to wait several years for it to mellow, aeration and decanting are your best options.
If you want to enjoy it in advance, you need the help of the wine aerator, after aerating, the unprepared aroma has released. a good young wine will have a great change in taste, and the complex flavor will be stretched. For those wines that are tight, or difficult to drink, after aerating, the quality of the wine will change, exuding a flavor of ripe fruit, the bitter tannins will become smoother, and the wine will become more open.
2. Old vintage wine
Vintage wine has been kept in the bottle for a long time, just like we are confined in such a narrow place for a long time on a long-distance plane. When we stand up, we also want to stretch our arms and legs. In fact, wine also needs a little space to breathe and stretch.
Vintage wine, aged port wine and aged unfiltered red wine are decanted in order to effectively remove the sediment. The bottle needs to stand upright for several hours, and then carefully pour the wine into the decanter; you must reflect the light when pouring , so that you can see the sediment when it reaches the bottleneck.
You need to do it all at once, don’t let the sediment back up and mix with the wine. Old red wines that can be easily spoiled should not aerate or aerate too earlier; they may fall apart when exposed to the air.
3. White wine
white wines do not need aeration as they do not contain tannins, you can enhance the floral and fruit aromas in white wine by simply swirling it in your glass, but there are also a few white wines—full-bodied, more intense aromas, thicker, and will improve in taste after a period of time in the aerator.
Which wines do not need to be decanted?
Very old dry red Bordeaux and Burgundy, young dry white wine, champagne and sparkling wine.
No matter what type of wine it is, where the grapes were harvested, you can try using a wine aerator before drinking according to your own flavor, but be careful not to overly aerate, as this can make a wine taste flatter and less balanced. try pairing wine with food, as the flavors in the dish will enhance what you are tasting in the wine.
