I`ve known about wine aeration devices for some time and have yet to hear any definitive feedback from those in the know as to:
1] Is this a viable process in allowing a wine to open up and be drinking better as a result.
2] Is this a better alternative to decanting?
3] If this is a good solution, is there one product that is considered the best?
For you who have personal experience with this and over a period of time, I especially appreciate your input. Thank you.
Holiday cheers.
I think they work best for wineries that are pouring very young wines at large tasting events (Family Winemakers, Hdr, Pinot Days, etc) where decanting a wine ahead can be hard/impractical.
At home or restaurant, I think the benefits go down.
There are several bernoulli based devices (vinturi, vinoair, etc) that get an extreme amt of air into the wine…too much in some cases imo. My rule of thumb on these is if an hour+ in a super wide decanter would benefit a wine then these devices would help as well. In general, I think they work well for Bordeaux’s but not Pinots (as a gross/incomplete characterization).
There are non-bernoulli devices (usually have a small bowl to slosh the wine around in before pouring out). I have some/limited experience with these, not sure they do much that an extra swirl in the wine glass wouldn’t do.
I used to use these when pouring at wine events (a bernoulli device)…my wines tend to be fairly closed when young, and the device did help it open up a bit, but I don’t think the wine was better off for it. Now at events I double decant bottles enough ahead, as needed. It’s a hassle but I think the wine shows better. That’s for pinot anyways…I’m sure Cabs/etc have a very different story.
At home/restaurant, I either use a decanter or enjoying watching the wine go through its various stages.
That’s my experience.
I find they help the nose a bit but mute the palate. Not a fan.
I will agree with Eric here. I think these devices, and I’ve used the Vinturi more than the others, do a good job of opening young wines up pretty quickly and making them more approachable. The proof is in the pudding - when I use these, I usually pour two glasses - one with the Vinturi and one without - and track them over a period of an hour or two. The one that went through the Vinturi is more expressive aromatically immediately than the one that was poured without it, but over time, and with patience, the two become more and more similar.
Hope that helps . . .
Cheers.
I sent out this request to some friends, some of whom are sommeliers and winemakers, via email and received responses that are noteworthy:
- "I guess I am a bit old fashioned, or perhaps I like simplicity in the presence of complex wines, but I don’t really endorse those aeration devices. Yes, they technically work, but I prefer to open and decant a wine that needs to breathe. The gesture is historic, it maintains a bit of the “ceremony” of wine service, and decanters can be so beautiful. Furthermore, when you decant a wine for reasons of aeration, you are by definition doing something that creates anticipation. By decanting the wine and letting it open up for 15 or 30 minutes or whatever, you literally have something to LOOK FORWARD TO during that time.
I suppose the aeration devices are a good 2nd option or insurance policy, if one doesn’t plan their wine drinking accordingly.
But I at least try to consider the wine and breathing needs before consumption. Still, this is one girl’s opinion."
- “Hi Blake, see the article from the WSJ last week: Wine Accessories: Making Wine Even More Fun | On Wine by Lettie Teague - WSJ I have one that I use when someone comes over and I need to pop open a bottle and don’t want to go through the hassle of decanting, But I do it in the kitchen where they can’t see!. My verdict. They are better than the article suggests, but not by much and you don’t have the same control you have when you decant.”
*" Hi Blake- they definitely work and are especially beneficial for young reductive reds like syrah. In our tasting room we use and sell the brand “Soirée”.
That said, I don’t use them at home…I’m old school and love to decant."
*" Hello and happy Thursday. Per your questions below, I have experimented some with aeration devices - mostly with the Vinturi. My observation is that yes, they most definitely do perceptibly affect the flavor of wine - softening and broadening as you would expect from the rapid introduction of oxygen. Is it a viable approach? In my pragmatic opinion, sure - why not? Especially for young or aggressive wines, aeration devices are a functional short cut that force the flavors to open up in a hurry.
That said, I do think there is a trade-off. The opportunity to engage with the wine over time as it evolves in the glass is, obviously, quite changed. I’ve noticed that wines that undergo such rigorous oxygenation pretty much need to be consumed right away. By the next day, those I’ve tasted, seem spent. On the plus side, you can aerate one glass at a time, if you choose. The process is not a subtle one, and it’s possible that many of the more delicate volatile components will be gone before your senses have a chance to enjoy them. I’m not generally inclined to use aerators, but have no philosophical objection (as I’ve heard from others).
While decanters also serve to speed the aeration process, in my experience, their effects are typically gentler and relatively slower to manifest - which is not necessarily a bad thing if one is wanting to experience the full range of the wine’s aromas and flavors as they evolve. I would not likely use an aeration device on a “special bottle” (unless I was feeling like experimenting), but, on the other hand, if the food is ready and the wine is tight as a drum, I see no problem with applying a little technology…
Interestingly, this post (link below) was sent to me this week. It specifically addresses your question, so I include it here for your enjoyment.
Such are my two cents. Ultimately, I’d recommend experimenting yourself - nobody’s opinion will be as valuable as your own palate experience."
*"I’m a big skeptic regarding wine gadgets in general but I am a big fan
of the Vinturi aerator. I would NOT recommend it for delicate aged
reds but it works wonders on big young reds.
If someone in your wine group has one, have them pour you two samples
of the same wine, with and without the aerator and try for yourself."
And, there we have It!