There is a long debate on the necessity of a wine aerator. Many wine enthusiasts think that wine aerators are not really necessary and the taste of the wine is not any different with use. There are consumers who think that the best way to aerate the wine is through decanting for a few hours.
However, there are still a good number who think that the best way to enjoy wine at the soonest possible time is through a wine aerator. Many do not have time to decant or set the wine bottle to breathe for long hours.
What does a wine aerator do?
There are many ways to let the wine breathe. When a wine bottle is opened, the wine should be set to breathe because it lets the air get out of the bottle. Wine is aged for months and air has built up in the container that must be released. The excess tannins also evaporate. This is a process that takes place at the same time as more oxygen mixes into the wine.
The aeration process can take place by letting the bottle sit open for hours. The oldest form of aeration is through the use of decanters. The same is achieved by letting the wine sit in a glass for 20 minutes or longer. However, these two methods are time-consuming and will not be convenient, especially at parties.
The use of an aerator is the most convenient and time-saving method of airing wine. The device is used by letting the wine enter an aerating chamber and then release it through a spout. There are aerators that come with strainers that filter sediments, and allow the wine to breathe more by breaking down the air molecules that are inside the wine.
What are the types of wine aerators?
There are numerous types of wine aerators. There are aerators which are attached to the wine bottle through a rubber gasket and the wine goes through the aerator and a spout. Other varieties are electric. There are aerators which are like funnels that are placed on top of the glass, which have built-in strainers in the aerating chambers.
The wine aerator’s materials should be durable and have an FDA certification for food-grade materials. The structure of the aerator should be solid and the wine should not leak through the seams. Most aerators have 3-way or 2-way aerating processes that improved the taste.
However, not all wines are fit for aerating and you should know what types are good and what types are best taken without aeration.
There are wines like young red wines with a heavy tannin base or wines with sediment that are fit for aerating. Other red wines like Pinot Noir, Cotes du Rhone or Chianti’s are not. Cheap wines and out-of-the box wines should not be aerated because they are made to be consumed immediately. Most of the white wines shouldn’t be aerated except for Burgundy and Bordeaux-based wines such as Alsace or Corton-Charlemagne.
Do wine aerators really work?
The answer is yes. Wine aerators enable the process of evaporation and aeration to take place at the same time as the wine goes through the aerating chamber and flows out. Many elements are removed from the wine at a faster rate; elements, such as ethanol and sulfites, will be reduced. The result is a drink that is less bitter and more flavorful.
Aerators not only make the wine taste better, but make it consumable in less time. Most drinkers and party hosts do not have time to let the wine sit for hours to breathe. Letting the wine set out for too long can make the wine taste too flat.
The aerator reduces the tannins, especially for young wines because they had a shorter processing time and were bottled sooner than other wines. There are old wines that have lots of sediment that need to be filtered out and this will be done efficiently with an aerator. Improving the taste of wine is done more efficiently and in a shorter span of time.
There are some who think that wine consumed without an aerator tastes the same as wine which is used with one because most are confused with the type that should be aerated. In the end, wine aerators save time in producing quality wine if aerating is properlydone and with the right wine type.