how to aerate wine
How to Aerate Wine
Your dinners and dates are incomplete without the liquor of hearts. Talk about wine, and you already feel mesmerized. Here, we will see how to aerate wine, and the whole idea on it.
- Tannin is a chemical substance that is found in wines, that makes wine an astringent, a tart like flavor that makes the lips/mouth pucker.
- In some wines, specially young wines, the tannin may be harsh and strong, and may overpower the rich taste of the wine. In case of older wines, tannin gradually softens and merges with taste with age.
- Sometimes, a little aerating helps to get rid of the weird, sad, and unpleasant smell/aroma in the bottle that lingers after uncorking it.
- Glass: To aerate a single glass of wine, pour it in the glass and taste it first. If it tastes very harsh, you might want to get rid of some tannin and increase the flavor. Simply swirl the wine in the glass. Now sip again and taste. Swirl again if you feel the taste should smoothen more. Make sure you taste after every swirl and stop once it gets the rich flavor.
- A Whole Bottle: If you wish to aerate large quantity of wine, you will have to pour it in a large vessel, like a decanter, a large bowl, pitcher, etc. now let it settle for sometime for aeration.
- Pour Through: These aerators produce a vigorous wine mixing effect. They use the principle of Bernoulli for this. For example the Vinturi Essential or Vino2 aerators. The wine flows from a chamber like larger top bowl of this aerator and passes through a narrow path of the aerator, here suction is created and there is a small air hole and that allows the air to mix with the wine. When it exits from the bottom more aeration takes place giving you smooth and rich wine in minimum time. You can pour the wine directly in wine carafes or wine glasses.
- Wine Funnels: They have the function like of a normal funnel. They work very similar to pour through aerators, however, they do not have the suction created as there is no air hole to help it. Even though the name sounds basic, you can get a variety of these funnels with stylish designs. Some of them even have air holes and come with sediment strainers as well.
- Young Red Wines: The younger the wine, the more it needs aeration. By young wines we mean wines that are 7 years and younger. These wines taste better when aerated. They need about 1-2 hours of aeration, however you can taste them after very half hour to check if it has softened. Wines like Cabernet Sauvignons, Bordeaux, and most of the wines from northern Rhône Valley, and many Italian wines taste the best after aeration.
- White Wines : Few good and dry white wines benefit from aeration. In most of the white wines, 15-20 minutes of aeration is sufficient. Wines like full-bodied white Burgundies, white Bordeaux, and Alsace whites taste better after aeration.
- Old Red Wines: For most of these wines, only a few minutes of aeration will bring out the flavor and taste. Wines that are 5-8 years and older need aeration on personal choice, you can decide after tasting if you wish to aerate it for a few minutes and more. They flavors will drastically sober down with excess aeration.
- Vintage Port Wine: Some of these young vintage port wines are overpowered with tannin. They may need hours of aeration before consumption. As they are also filled with sediments, you might want to keep the bottle upright and allow the sediment to settle at the base for a few days.
- Other Exceptions: Wines like Sparkling wine, light red wines like Zinfandels, Tawny ports. Less tannin containing wines like Pinot Noirs, Beaujolais, Burgundies, Côtes du Rhônes. Italian reds like Barberas, Dolcettos and lighter Chiantis are best consumed without aeration. Also inexpensive red wines (around $10 or so) mostly do not need aeration.