Will a Wine Aerator Improve the Taste of Your Wine?

Whether you are a wine novice or someone who has enjoyed the finest wines from around the world, we’ve all experienced various methods of preparing and serving wine—whether at restaurants, in homes, or at events. It’s fair to say that we’ve all heard someone say, “I’m removing the cork to let this wine breathe,” or, if we’re lucky, we’ve ordered an expensive bottle of red wine in a restaurant, only to watch the sommelier pour it into a carafe. Not all wines benefit from aeration, but many will improve your tasting experience when done correctly—not only reds, but some whites as well.

Many years ago, while dining with the love of my life at one of the finest restaurants in Rome, I ordered an excellent and expensive bottle of wine at the suggestion of the restaurant sommelier. As we waited, we watched him return from the wine cellar with the bottle. After presenting it to me for confirmation, he moved to a special table, where he opened the bottle and carefully poured the rich red wine through an aerator into a fancy crystal carafe. As I watched this process, I realized it was truly a ritual designed to present this exceptional wine at its best.

What happened next amazed, irritated, and pleased me—all while earning my respect for this gentleman’s professionalism. As he poured himself a generous portion of the wine into a fine glass, he took a sip, swirled it, and tasted it. Then, to my surprise, he drained the entire glass.

The Ritual of Tasting and Presentation

He then came to our table and poured us each a glass, and I followed his ritual, which, I must admit, ended in a moment of pure bliss. When I came back down to earth, he asked me if the wine was acceptable. I responded by asking him the same question. He smiled and explained his tasting ritual. When presenting wines from his cellar—wines he knew were exceptional and served to perfection—he believed they needed to be exposed to oxygen to fully reveal their character. The aeration process, along with the exposure of air in the carafe, helped achieve this. As for the sip he took, he believed it allowed him to experience the wine just as we would, ensuring that the presentation was flawless.

His final statement was that, in his opinion, the wines from his cellar were meant to be consumed and enjoyed—not expectorated. His honesty, professionalism, and choice of wine for me resulted in a second bottle—and I must say, an excellent tip for the wine steward.

Now, let’s return to the topic of aeration: Should you use an aerator? Wines, especially reds, will benefit from exposure to oxygen. Simply removing the cork and leaving the bottle on the table for an hour will do little to improve the wine. In fact, it can do more harm by altering the wine’s temperature—but more on that another time. You’ll be amazed at the positive impact an aerator can have on your taste buds and senses, particularly when you let a young Cabernet Sauvignon or a high-tannin red breathe for 20 minutes. For those who have tasted wine straight from the bottle, where the alcohol smell or sulfides are overpowering, aeration can soften those harsh elements and make the wine more expressive.

Some wines, however, don’t need to breathe or be aerated, and others shouldn’t be aerated at all. That fine, older bottle of red wine that’s been cellared for eight or more years has developed a delicate balance of flavors. Aerating it could ruin the experience, leaving you with a dull, uneventful wine. Keep in mind that older wines often have heavy sediment, so using a funnel with a sieve to pour is highly recommended.

Young reds, on the other hand, seem to improve when poured through an aeration system, adding a “breath of life” to them. Next time you buy a nice, younger bottle, try pouring one glass directly from the bottle and another through an aerator, then compare the two. You’ll likely notice a remarkable difference.

Remember, aeration will never make an inexpensive or young wine taste like a well-aged bottle that has naturally softened its tannins over time. However, it can reduce the sharpness and harshness of a young red, making it more enjoyable.

Let’s break down the wines that benefit from aeration, those that don’t need it, and those that should never be aerated.

Wines that Benefit from Aeration
Wines with higher tannin levels, like Zinfandels, Cabernet Sauvignons, and Syrahs, will benefit from aeration. You won’t harm any of these wines by aerating them—in fact, chances are, they will improve. As for white wines, the ones that can gain from aeration include Gewürztraminers and richer, heavier Chardonnays, which may also have a slight tannic quality.

Wines that Don’t Need Aeration
Old wines—by old, I mean those that are 30 to 40 years or more in the bottle—should not be aerated. If you’re lucky enough to open one of these rare wines, don’t aerate it or leave it in a decanter. Instead, drink it as soon as you pour your glass and, if it’s still good, you can re-pour.

Wines that Should Never Be Aerated
Finally, the wines that receive the most benefit from aeration are the younger wines that you may not want—or be able—to cellar for years to achieve a smooth, mellow taste. With a trip through an aerator, you can drink them now and enjoy them at their best. So, next time you’re at a party or event, try using an aerator on a young wine. If someone calls you a “wine snob,” just pour their wine straight from the bottle while you use your aerator. You win, they lose!