How to aerate wine
A wine that gets air often tastes rounder. The tannins are perceived as softer, the aroma opens up, and sharp edges are smoothed out. However, not all wines benefit from this treatment.
Here we go through what happens in the glass, which wines benefit from it, and how to aerate wine in three different ways.
What happens when wine meets oxygen
Oxygen initiates two processes simultaneously. Firstly, volatile substances are aired out, such as the sulfur note that sometimes forms in the bottle. Secondly, oxygen reacts with the wine's phenols, which makes the tannins feel softer on the tongue.
At the same time, aromatic compounds that would otherwise remain in the liquid are released. Therefore, an aerated wine almost always smells more than one that has just been poured.
The effect is most noticeable on young and tannic red wines. For a ten-year-old wine, a few minutes are often enough.
Which wines benefit from aeration
Young, powerful red wines benefit the most. Cabernet Sauvignon, Syrah, and Barolo are typical examples, as they have a lot of tannin to soften.
Simpler everyday red wines also become rounder. Here, it's less about complexity and more about smoothing out a sharp edge.
However, you should leave white wine and sparkling wine alone. The freshness and carbonation are the whole point, and both disappear with air.
Older wines require caution. A wine that has been aged for over ten years can lose its aroma in fifteen minutes. Open, taste, and let it develop in the glass instead.
Three ways to aerate wine
Swirling the glass
The simplest method costs nothing. When you swirl the glass, the wine's surface area exposed to the air increases, and aromas are released immediately. This method goes a long way for an everyday wine.
Decanter
The decanter is a classic. The wine gets a large surface area and is aerated evenly, but it takes time. Allow 30 to 60 minutes for a young, powerful red wine.
The disadvantage is practical. The decanter takes up space, needs to be washed, and is not suitable when you just want one glass.
Wine aerator
A wine aerator achieves the same thing directly during pouring. The wine is oxygenated on its way into the glass, which produces the effect in seconds instead of an hour.
How to use a wine aerator
Our electric wine aerator attaches to the bottle neck. Then you press the button and pour. The wine is aerated as it flows, so you avoid both a decanter and waiting time.
Three interchangeable adapters are included and cover bottle necks between 18 and 30 millimeters. This means it fits both wine bottles and wider whiskey bottles.
The battery lasts for approximately 66 bottles and is charged via USB-C. A display shows how much charge remains.The same dispenser also works for whiskey and rum, where it provides an even dose without you having to lift the bottle.
The right glass makes just as big a difference
Aeration continues in the glass. A large bowl gives the wine surface area, which enhances everything you just did with the aerator.
For red wine, Bohemia Fascino red wine glasses 680 ml or Sarah red wine glasses 690 ml work well. Both have the wide bowl that powerful wines need.
White wine wants less surface area and a lower temperature. Bohemia Fascino white wine glasses 480 ml are more suitable for this.
Never fill higher than the widest point of the glass. Above that, the aroma collects, and if you fill more, it disappears straight out into the room.
Common mistakes
- Over-aerating old wines. They lose their aroma quickly.
- Aerating white or sparkling wine. The freshness is lost.
- Filling the glass too high. The aroma has no room.
- Serving red wine too warm. Aim for 16 to 18 degrees Celsius, not room temperature.
Quick guide
- Young, powerful red wine: definitely aerate, decanter or wine aerator
- Everyday red wine: swirl the glass or use a wine aerator
- White and sparkling wine: do not aerate
- Wine over ten years old: open carefully, let it develop in the glass