Letting a bottle of wine breathe is important to making the wine taste better and much more flavorful because making wine involves an elaborate process of making grapes and yeast ferment over time.
When wine is fermented, the grapes are let out to process air and water to produce wine. The wine is then kept in large containers to age and then bottled. The time that takes in aging depends on the type of wine that is being made. When wine is young, it means that the wine is bottled early and the aging process is short.
When aerating wine, the tannin can evaporate; this means that the wine is more flavorful and less bitter. The wine is, therefore, fuller in taste and bolder to the palate. The wine mixes with oxygen in the aeration process. Aerating wine is similar to waking it up to release the full range of flavors that have been stored for a long time.
The wine can be set out to sit in deep glasses and you will have to wait 20 minutes before consuming the wine. Setting out an open wine bottle will take 2 hours before the wine is fully aerated. There are some who use decanters and wine aerators for faster results.
What is a decanter and what is decanting?
A decanter is a glass vessel that is used as a secondary wine container. The decanter is usually clear and it is where the wine settles. The wine is aerated as it is poured into the decanter. The wine is set out to breathe before it is consumed. The two purposes of decanting are getting the sediments filtered out from the wine and to increase the vibrancy of the wine after opening the bottle.
To be able to successfully filter out the sediments from the wine, the bottle has to be set upright for 24 hours after which the bottom of the bottle can be inspected for sediments. Checking for sediments can be done with a flashlight. Wine can be poured into a decanter with an ounce remaining in the bottle containing the sediment.
Decanting or letting the wine settle in the decanter can be done after the entire contents of the bottle are transferred. The amount of time for decanting will depend on the wine that is being used. Young wines are more robust with tannins and will need an hour or two to aerate. Older wines, which are more sensitive, should only be decanted for 30 minutes. Only a select number of white wines can be decanted.
What is a wine aerator?
A wine aerator is a device that has a chamber that lets in air and mixes the wine with oxygen. Some aerators have a strainer above the chamber that removes sediment before the wine enters the chamber for another process of aeration. This is a process that makes the wine aerate faster and allows you to consume the wine sooner.
There are many types of aerators but all types have one purpose—to create a more flavorful wine in a shorter amount of time. The aerator, like the decanter, adds oxygen and lets the tannins evaporate; this allows you to experience a fuller range of flavors.
What’s the difference between an aerator and a decanter?
Both decanter and aerator produce the same quality of wine. Both devices let the wine breathe and take in as much air as possible, and both devices deliver the same quality of taste and produce the full bouquet of flavors.
However, there are obvious advantages to using an aerator over a decanter. One advantage is time. A wine aerator can produce good-tasting wine as soon as the bottle is opened. There is also no need to let the wine set for a day in advance to let the sediments settle at the bottom. Using a decanter will still require time to achieve the wine’s fullness.
Another advantage of using an aerator is that wine can be aerated in small amounts. When using a decanter, half a bottle at the minimum should be poured in. You are given more flexibility with an aerator and can decide right away if the wine is fully oxidized or not.
Aerator vs. decanter: Which is better to aerate wine?
Letting a bottle of wine breathe is important to bringing out the full taste, which means it is more flavorful. The process of making wine involves allowing grapes and yeast to ferment over time. The wine is then kept in large containers to age, and then bottled. The time period that takes in aging depends on the type of wine that is being produced. When wine is young, it means that the wine is bottled early and the aging process is short.
When you aerate wine, the tannins evaporate. This means that the wine is more flavorful and less bitter. The wine is, therefore, fuller in taste and bolder to the palate. Aerating wine is similar to waking it up to release the full range of flavors that have been stored for a long time.
The wine can be let out to sit in deep glasses and you will have to wait for 20 minutes before drinking the wine. Setting out an open wine bottle will take 2 hours before the wine is fully aerated. There are some who use decanters and wine aerators for faster results.