Wine Aerators

While a decanter and aerator share the same goal of introducing air into the wine, there are some noticeable differences. First, an aerator forces air into the wine while a decanter does so passively. Second, you must allow wine to sit in a decanter for one to two hours before it is ready to consume. The decanter is also designed to allow sediment to separate and settle at the bottom of the vessel.

When deciding which method is right for you, consider the age of your wine. An older wine will not benefit from aeration, particularly if you are serving it at its peak. Still, the sediment should be removed before it is ready to drink. Older vintages also tend to have a shorter shelf life once uncorked, so extra aeration can cause it to spoil quickly.

In general, both red and white wines will benefit from the use of an aerator, so it makes sense to always have one on hand when you are ready to serve. More specifically, young wines with a lot of tannin or concentrated fruit greatly benefit from aeration. Through aeration, these wines will mellow enough to be enjoyed right away.

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