I’ve used this method with good results too.
I just got two Vinturi from my wife (one for reds and one for whites–as far as I can tell they are identical except for the color of the band around the middle). Reading the instructions, it points out that there are marks near the airhole that look like a crack, but they are not. Part of the manufacturing process, iirc. I have no idea if that is what previous posters were seeing, but the marks are identical on both and I could see them right away before using once. 
A group of friends did a limited test with the Vinturi. Across 7 wines, we found that 6 improved with use of the aerator. One (oddly the highest end $65 Aussie Shiraz) we agreed unanimously was better not having gone thru the Vinturi (this is somewhat consistent with the OP’s experience).
The test mentioned above (leaving both aerated and unaerated glasses of the same wine sit for 30 minutes) is interesting. Conceptually I would expect that they’d end up about the same, as the aerator just speeds-up the natural process. I’m more interested in how one is able to leave 2 glasses sit untouched for 30 minutes…did you lock yourself out of the house, perhaps??
Most people don’t read the instructions. I remember being concerned about the hairline “crack” or “mark” but didn’t care about it after reading the instructions.
Being the anal engineer that I am, I measured the orifices of the white and red vinturis. The white has larger intake airholes which allows for less turbulent airflow. Practically speaking you can use the white wine Vinturi for both red and whites.
I don’t use the Vinturi much, but I do play with it occasionally doing blind side-by-side comparisons. So far, the pop-n-pour versions have been winning slightly for young, but not super tannic wines.
Not a big fan of wine aerators. Was in a tasting room some time ago where a Vinturi was used to compare using it vs not on a young Pinot Noir. The intent of the demonstration was to potentially sell the device. Thought the effect was negligible at best in this single example.
Theoretically, suspect it is the equivalent of 30 seconds swirling a wine in a glass . . .
I like the soiree better than the vinturi. The soiree is a little less brutal. I’ve had the vinturi flatten juice before.
The soiree takes a little getting used to when pouring, but I like that it stays in the bottle. Towards the end of the night, the hole in the vinturi seems to get smaller and smaller…
Admittedly, I have not used any of these devices.
That said, my limited understanding of physics and chemistry suggests that some of the claims are a bit outlandish. From the link above to the Vinturi (my bold):
The Vinturi Essential Wine Aerator is clearly on the cutting edge of wine aerating. Mixing > just the right amount of air > with your wine at the precise moments, this see-through Vinturi Essential Wine Aerator allows your reds or whites to breath instantly.
Obviously, these devices appear to offer some aeration and may be convenient for situations where regular decanting is not practical, but I doubt they have any great secret or golden ratio that allows them to determine (much less provide) exactly the right amount of air for a particular wine.
My preference is to decant, double decant or Audoze as time and circumstances allow.
A friend of mine aerated a very young wine in a blender and it turned out great. So who is to say what works best? ![[whistle.gif]](/uploads/db3686/original/2X/8/87d24eb81ec6dc01d84f3d6c19fa9a357e90218e.gif "whistle"){kind=small}
Cheers!
We sell and have used both the Vinturi and the BevWizard Wine Smoother. The BevWizard attaches to the bottle, has a dripless pourer and also utilizes magnets. It is cheaper than the Vinturi, works as well or better, just doesn’t look very fancy.
For full disclosure, I sell the Soiree, and I’ve tried many other common aerators (including many not mentioned above.)
There have been a number of in depth reviews and comparisons of aerators, including “audoze” ie time. I would agree that traditional decanting and waiting for the appropriate time for that bottle is the best way. The case tho, is that big young wine is popular (and cheap) and rarely decanted, nor paid the patience in needs. I too prefer to medicate immediately at 5:31, and I cant come home for lunch to open bottles for dinner.
Here are two great comparisons:
http://enobytes.org/wine_blog/2009/08/04/wine-accessories-aerator-shoot-out/" onclick=“window.open(this.href);return false;
And, the exhaustive:
http://www.norcalwine.com/index.php/blog/51-general-interest/157-do-wine-aerators-work-a-are-they-worth-the-money” onclick="window.open(this.href);return false;
I use the Nuance Wine Finer. I like it. I agree that it’s effects are negligible after a short period of time, but it does seem to help the wines open up when you want to pop and pour. It fits right into the bottle, so also serves as a drip proof pourer (big bonus points for a klutz like me) and a stopper. Plus, it’s cheaper than a Venturi. I still decant when I have time, but most days, I get home from work and just want the glass of wine w/o the hassle of waiting for it from the decanter.
I got the Vinturi for Christmas this year.
We’ve experiemented with young, tight and tannic wines. Our experience is that it really opens them up and makes them a lot more drinkable initially. After about a half hour, the regularly decanted wine starts to catch up and the wines are identical after maybe an hour or 75 minutes.