Most everyone accepts the idea that an aged red wine has to “breathe,” which means it needs exposure to air for some time in order to achieve the best drinkable quality. Before the advent of the modern wine aeration systems, this time for the wine to “breathe” was to open the bottle and wait about twenty to thirty minutes.

The Science of Wine Aeration

It is easy to understand why traditional methods are lacking. By simply opening a bottle of wine and allowing a small bit of air to enter the bottle, there is little contact between the liquid inside the bottle and the air. This is a traditional method, but the results are less than desired. The reason for this is, the surface area of the wine exposed to air is so small, and the rest of the wine in the bottle remains unchanged.

Aeration Improvements

Newer methods have advanced the aeration effects. Decanting is very popular. Decanting achieves two things: 1) the wine mixes with air by the process of pouring it and 2) decanting achieves the removal of any sediment that could interfere with the perfect flavor. Decanting is a beautiful process. Not only does the flavor of the wine improve, there are many accessories to make the experience as delightful as possible.

Modern Technology

The newest methods of wine aeration rely on the fluid dynamics called the “Venturi effect.” When passing any liquid through a Venturi-shaped funnel, the most contact with air occurs. It is fast and easy, but if a taste is better, depends on the wine connoisseur.

Does Aeration work?

Of course it does. Nevertheless, the taste of the wine is in the mouth of the taster. Simply try the different apparatus and choose which ones make the best taste according to your preferences.

It is fun and interesting to use a different aerator for each type of wine according to personal tastes. A great selection of wine aerators is available on WineVine Imports.