More science less snobbish…

Not to be confused with “decanting”, which is the practice of separating the wine from the sediment.; aerating  wine means to let it breathe by simply maximizing its exposure or “opening it up” to the surrounding air. By allowing wine to oxygenate, which is the process that stimulates the wine with the air,  will typically warm up the wine’s aromas giving way to a larger and more boisterous flavor profile, softening and mellowing it out a bit and in turn enhancing the overall flavor characteristics with an improved experience.

Which Wines Need to Breathe

Typically red wines are the ones to benefit most from breathing before serving. However, there are select whites that will also improve with a little air exposure. In general, most wines will improve with as little as 15-20 minutes of air time. However, if the wine is young with high tannin levels, it will need more time to aerate before enjoying. For example, a young Cabernet Sauvignon will likely require around an hour for proper aeration and flavor softening to take place. Not that you cannot drink it as soon as it is uncorked, but to put its best foot forward give it more time to breathe. Mature wines (8+ years) are another story all together. These wines will benefit most from decanting and then will only have a small window of aeration opportunity before the flavor profiles begin to deteriorate.

In conclusion, aerate your wine to your tastes and remember that each wine will aerate differently.  Below are some general guidelines to get you started.

Young reds: 7 years and under, Let sit for about an hour.

Mature Tannic reds: 8 years and over, taste immediately.  If decanting is needed be sure to taste very 5 minutes since mature reds deteriorate faster when exposed to air.

Heavier whites or lighter reds: taste right out of the bottle, if its harsh or unbalanced let it sit for 15 to 29 minutes.

Wines to not aerate

• Light white wines, for example, Sauvignon Blanc and Chennin Blanc will usually gain no discernible improvement from aeration.
• Old wines, about 40 years or older, can be completely oxidized and lose their flavors if exposed to air for too long.

Which wines to aerate

• Wines high in tannins, like Cabernet Sauvignon, Zinfandel and Syrah, these will gain some benefit from being allowed to open up and breathe.
• White wines such as Chardonnay and Gewürztraminer can also benefit from aeration.
• Remember young wines in the categories above have the most to gain from aeration.

 How to Let Your Wine Breathe

Some believe that by merely uncorking a bottle of wine and allowing it to sit for a bit is all it takes to aerate. This method is futile, as there is simply not enough surface area at the top of the bottle to permit adequate amounts of air to make contact with the wine. So you are basically left with three options: Decanter, Wine Glass, or other Alternatives to the traditional methods

Aerating with a Decantor

Decanter

– If you plan on completing an entire bottle this can prove to be a great method in which to aerate your favorite bottle of vino.  The increased surface area is the key to allowing more air to make contact with your wine. Keep this in mind while setting up proper “breathing” techniques for your favorite wine.

Red Wine Glass

The Wine Glass

- Pour your wine into wine glasses and let it aerate in situ. This is certainly the low-maintenance method and typically works quite well. Just be sure to keep the glass away from the kitchen commotion, while it breathes in peace. * Tip, for pouring wine into glasses make sure that you pour into the center of the glass with a good 6-10 inches of “fall” from bottle to glass to allow for further aeration during the actual pour.

Alternative Wine Decanter & Aerator

Alternatives

– In today’s age we have come up with numerous gadgets in order to speed up processes which take up valuable time or maybe to fine tune peoples experience who just lack the patience for the traditional method.  For these ”A” type personalities there are small aerators that fit on the end of the bottle.  There are many to choose from and from the plethora of choices there is a good chance you’ll find one you’re pleased with. A plus to this method is that you can aerate on a glass by glass basis. Other alternatives to a decanter would be: a flower vase, an orange juice pitcher, coffee carafe, large bowl, basically any large liquid container with a wide opening at the top to pour your bottle of wine into.

Aeration Rule of Thumb

The more tannins a wine has the more time it will need to aerate (under 8 years of age). Lighter-bodied red wines (Pinot Noir for example) that have lower tannin levels will need little if any time to breathe.