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Why You Need a Red Wine Aerator
Oxidization or aeration is the process of mixing oxygen into a freshly opened bottle of wine. This process ensures that flavours and essential oils meld together, mellowing and rounding out any harsh or tart elements in younger wines. Traditionally, this was done by decanting a bottle into a wide bottomed vessel and leaving it to air for several hours. Thankfully, a new gadget has come on the market that decreases the time needed to mellow your glass or bottle of wine, in minutes, not hours - this is a wine aerator.
Vineyards and restaurants have adopted the gadgets wholeheartedly - they're often pulled out at wine tastings, where many bottles need to be served at once. Aerators run around the $30 mark, with polycarbonate and glass options, in a variety of designs and styles. Aerators work in several ways, some with single chambers that "bubble" the air into the wine, others separate the liquid into streams, increasing air contact as the wine pours through and along the sides of the glass or carafe. The main culprit in the tart or strong flavors in your favorite red are tannins.
Tannins are "flavinoids" in wine that have that bitter, mouth drying sensation. Tannins come from grape skins, stems and seeds, which is why red wines have more tannin than whites - the skins give the wine its dark colour. Tannins are also added by contact with oak or other woods in the wine barrels themselves, though to a much lesser degree. Since tannins have antioxidant properties, they play a key role in the ageing process of wines. As red wines mature, the tannins accumulate together and settle to the bottom of the bottles in a light film of sediment. (This is why you should always watch that last glass of red…the sediment can be very bitter)
Maceration time has a huge impact on the amount of tannin in your wine, and different varieties are known for their heavy tannic properties when young. Wines made from Shiraz and Cabernet Sauvignon are known to have stronger tannins, like Bordeaux, Barolo and Port. Italian wines and French wines from Burgundy have less tannin, as do Pino Noirs, Roijas and Beaujolais. Regardless of your preference, most young reds will benefit from a swirl through your favourite aerator - whether it's a bubbler or a streamer. An added bonus to aeration - you can keep that bottle longer, enjoying a single glass at a time instead of decanting an entire bottle.
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Frequently Asked Questions...
You "decant" a red wine. What is it called when you pour a white wine into a decanter or carafe?
There is actually a term for when we pour white wines into decanters and that term is not "decant." Many of us do pour white wines into decanters both to help it breath and for aesthetics. I am not asking if we should or when we should, but what is the term.
Let me try again. We "decant" red wines in order to separate the sediment from the wine, but since white wines do not have sediment, we cannot "decant' them. On the other hand, many of us do pour our white wines into decanters in oder to help them breathe and for aesthetics. There is actually a specific term for the practice of pouring white (as opposed to red) wine into decanters and that term is not "decant" but I cannot remember that term.
Answer:
I see from the answers you received a great deal of non-related information to your question. The answer is "deflor." A French word meaning " to open up or lay in the open." By the way, most white wine decanters are narrow and have a tall neck. My experience in Europe with deflor white wine involved placing deflor wine in the refrigerator for approximately 45 minutes to one hour. Always remember, as chilled white wine adjusts to room temperature, its' true essence is released.
























































































