Aerating wine may seem like a complicated scientific process when we don’t know what it is, but don’t worry, here we will guide you through the science behind wine aeration and in a few minutes, you will know what to do.
What is wine aeration
When wine comes into contact with air, we are aerating the wine by circulating air through it. Aerating wine means that we are adding air to the wine. Adding air to wine “accelerates” the aging process and unlocks flavors and aromas that are otherwise only released with a little time and a lot of patience.
You can do this with any wine, whether red, white, or rosé. However, it is not advisable to aerate wine with bubbles, as all of them will be lost.
What it means to let a wine breathe
We often hear it when talking about wine. To “let a wine breathe” means to open the wine and take it out of the bottle so that it comes into contact with air.
The wine is usually closed with a cork. Corks are used because they seal the wine in the bottle, but at the same time they are slightly “porous”. This means that they allow a small amount of air to enter the bottle over a long period of time. Once the air mixes with the wine, something in our wine called tannins begin to break down, which helps develop a better flavor profile.
What are tannins?
Have you ever eaten the skin of a grape and had a dry mouthfeel? Has it ever happened to you when you take a sip of wine? Well, that’s what tannins are. Tannins come from the skin and seeds of the grape. When wine comes in contact with air, tannins break down more quickly, which helps develop the wine’s flavor profile. There are more tannins in red wine than in white wine. Why? Because when white wine is made, the skins are removed immediately after the juice is pressed. In the case of red wine, the skins are left to mix with the wine. This is where the tannins in red wine come from and also where the color of red wine comes from.
Another curious fact about tannins is that they tell us how much a wine can age. The more tannins (or the more you feel that dry sensation in the mouth), the longer the wine can age.
Oxidation: better taste
Oxidation is another term that can be thought of as complex, but when you know what it is, you can realize that it is a simple process.
Oxidation is the chemical reaction that occurs when food comes into contact with air. Oxygen… oxidation. The same thing happens when you cut an avocado, a potato or an apple. Once they are out of their skins, exposed to the air, they slowly start to turn brown.
Oxidation also occurs when the wine comes into contact with air. Wine benefits from oxidation because it helps to break down tannins and make flavors more evident.
Evaporation – imparts a better aroma
Evaporation occurs when a liquid turns into gas. When wine is aerated, the evaporation process begins, which helps the wine smell better. Why? When the wine is sealed in the bottle, some unpleasant odors are usually sealed along with it. These odors are completely harmless. It is a necessary part of winemaking and wine preservation.
By aerating your wine, you will more easily identify the aromas in the wine. You will have gotten rid of any extraneous odors and there will be a little less alcohol gas sting in the nose.
Why aerating a wine?
The answer is simple… Because they make all red wines and some whites taste so much better!
Aeration makes a big difference. Pour some wine straight from the bottle and then in another glass, pour some aerated wine. You will notice that the aerated wine feels smoother, with a little more body. Fuller-bodied red wines open up and show more complexity after contact with air.
How aerating a wine works?
Aeration works by allowing the wine to oxidize. The increased oxidation softens the tannins and appears to soften the wine.
Aeration goes a long way in enhancing the drinking experience; first, it releases the wine’s beautiful aroma. Aeration creates bubbles that increase the surface area and allow the wine to show its beautiful aromas.
While in the bottle, the wine reacts with oxygen and is constantly changing, only at a slower rate than when it is out of the bottle.
In a sense, aerating the wine mimics or accelerates its aging, giving a snapshot of the wine’s cellaring potential.
And, of course, this means you’re going to get the best out of the wine you’re drinking at the moment.
Which wines should I aerate? Aerating a wine you like
Young, tannic wines with lots of attitude.
Aeration will help the tannins soften a bit, smoothing out the rough edges of the wine and making it a more enjoyable drinking experience that is not dominated by a tannic punch.
In effect, wine aeration attempts to replicate the natural aging process of wine, and tries to make up for the years lost in the cellar within an hour of open exposure to oxygen. Both ways help to break down the hard tannins.
Aged red wine with visible sediments
Red wines tend to age, and after a while, various elements in the wine, such as tannins and other chemicals, begin to coalesce, solidify and settle as sediment in the bottle of your wine.
This usually occurs between eight and ten years of age, although it depends on the type of red wine being stored, the conditions of its conservation, etc. The sediment in aged wine can have a bitter taste – which makes sense, it is mostly tannins So it is always a good idea to separate the sediment while decanting the aged wine.
Aerating Some white wines
Some whites can also benefit greatly from aeration. These whites tend to be dry, full-bodied, and with a heavier mouthfeel than other whites. Among the white wines that you can aerate are reserved Chardonnay and aged Verdelhos.
Finally, remember, to aerate wine is to enhance it, so you will have wines with better aroma, flavor, and smoother.
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