Allowing wine to breathe and take in more oxygen is a way to make wine taste better. There are several ways to mix oxygen into the wine and evaporate the tannins. The debate of how effective wines are when aerated continues, and it will depend on the user if the method is effective or not. The type of wine that should be aerated as well, and there are some which should not be aerated at all.
After identifying the wine will benefit from aeration, you should choose the way the wine will be aerated. A simple taste test would suffice and for wine lovers, the process is great to share with fellow enthusiasts.
What are the methods of aeration?
There are several methods of allowing the wine to breathe and not all techniques are conventional. Some might be more time consuming than others, while others might make the wine flatter. The results will depend on the preference of the drinker and the convenience of the process used.
One type of aeration can be done through a blender. Using a blender or a food processor with a blade, put half the bottle’s contents into the chamber and let the blender run for 15 seconds. This is a proven way of aerating young and very tannic red wines which are less than 8 years old. The process is also called hyper-decanting, or aerating the wine in a swift and short period. If you are unsure, aeration should be done first with cheaper wines in the $20 price range.
If you do not have a blender, the wine can be poured into a pitcher and then transferred to another pitcher. The transfer of wine from one container to another allows the wine get more air. One wine transfer would be enough as too many will flatten the texture of the drink. This is similarly done with a wine glass if you want to aerate a smaller volume. However, this method may be messy and wine can be wasted in the process.
Another type of aeration can be done through a whisk. This is the simplest type of aeration where a small stainless-steel whisk can mix the contents of the wine.
Decanting is the oldest way of aerating wine. This is done through transferring the wine into another glass vessel with a larger opening. When the wine is poured, the liquid is spread out and takes in air. Once the wine settles in the container, the larger surface area attracts more air that mixes with the wine.
How does a wine aerator work?
Aeration with a handheld aerator is another method. The aerator can come in the form of a funnel or a device that is latched onto the bottle. The mechanisms of aerators vary. Some have strainers that are built in or are detachable to filter out sediment and spread the flow of the wine. Spreading it to multiple streams can enable the wine to breathe in more air. The wine then flows into a chamber where more air is infused; the wine flows down into a spout for spill-free pouring.
There are wine aerators that come with a stand and allow you to pour the wine without holding the device. The wine is aerated and then the height of the tower enables more air to infuse into the liquid as it is being poured.
Electric aerators are also designed to aerate while the wine is inside the bottle and then dispensed into a glass. The flow rate is slower and will require the use of batteries to function.
The use of wine aerators cuts the process by hours. There will be no need to mix and transfer into other containers and you can pour the wine after releasing the cork and running the wine through the aerator.
The type of aeration technique to be used will depend on the individual and the equipment available, as well as your preferences. The final output after aeration will change the taste in various degrees and you will have to determine which method works best. Make sure that the wine is good for aeration before using any of these techniques.