7/23/2023 0 Comments Whats a wine aerator![]() For most young wines, sediment is a non-issue, but it’s often present in older bottles. As a refresher, sediment is the grainy buildup of solids in wine that often derives from fermentation and leftover yeast (lees). However, most aerators won’t address sediment found in some wine. Decanter: Use on older wines and more delicate bottlings. Quick Wine Tip Aerator: Use on young wines, particularly big, bold and tannic reds. Just about every wine will benefit from a bit of aeration. One of the main functions of aeration is to soften tannins, which allows the fruit and acid to shine through. ![]() These low-profile aerators are ideal for young, opulent and tannic reds that may be a bit muted (closed) immediately upon opening a bottle, or whose tannins can overpower the balance of the wine. However, all serve to increase the wine’s exposure to air while it’s poured. Some variations introduce air into the device that the wine travels through, while others disperse the pour through various spouts. Typically, these are small devices that are either placed in or on the bottle or held by hand. So, what’s the difference between aerating and decanting? Let’s start with aerators. The process of aeration, or limited oxidation, simply allows the potential complexities and nuances of a wine to emerge a bit faster. Aerating a basic Pinot Grigio will not turn it into a perfectly aged Montrachet. ![]() This allows the wine to more quickly develop intense aromas and flavors.īut the process isn’t guaranteed magic. When you expand the surface area of the wine, you increase how much of it is contact with air. The goal of both is to aerate the wine-that is, to increase its exposure to oxygen. While the premise behind aerating and decanting wine is quite similar, there are some notable differences between the two.
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