A simple aerator, like the VinOair Wine Aerator, fits onto the top of the bottle and as you pour, small bubbles are introduced to the wine in the neck of the bottle, thus mimicking ageing in the seconds it takes to pour a glass of wine. Need something a little faster? Enter the wine aerator. Make sure the wine has a large surface area so that it has optimal space to interact with the air and leave it for a few hours. How then do you add air to wine? Well, if you have a few hours, you can decant the wine into a vessel with a large bowl, like a decanter. Leaving your wine open for a few days isn’t the answer, since that simply allows the alcohol to evaporate. Basically, oxygen breaks down the harsh, young tannins and makes them smoother. When wine, especially young red wines (wines that were made within a year or two of opening), are introduced to air, the air joins with the molecules of the wine, softening the tannins and mimicking the ageing process. Aerating a young wine mimics the ageing process, creating a smooth, delicious wine in just a few minutes. Over time, the tannins break down, creating a smoother, more drinkable wine, which is one reason why older wines are more expensive and prized. Well, when wine is bottled, it is secured with an airtight seal in order to remain in the state the winemaker intended. When we talk about aerating wine, we literally mean adding air to the liquid. However, there are a few things that are handy to know about, so you can get the most out of your vinous adventures and one of these is wine aeration.Īeration literally means to supply with, or circulate with, air. ![]() Wine can be enjoyed by anyone, regardless of how much jargon they know. ![]() We’ve spoken before about removing the mystery surrounding wine and enjoying it, and as far as we’re concerned, the relaxed rules are the only rules worth having.
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