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Air it out. When should you aerate your wine?
What is the purpose of aerating your wine before you drink it? There is no question that some wines need to “breathe” before we drink them, but just what wines and for how long is the question.
Typically, aeration is used to soften the tannins in a wine. Therefore, wines with high tannins are the wines which need aeration the most. The higher the tannins and the younger the wines, the longer the aeration is necessary for softening. Therefore, young tannic wines, such as Cabernet Sauvignon, Nebbiolo (Barolos and Barbarescos), or Syrah, need the longest amount of time to “breathe” before drinking. Wines low in tannins, such as Beaujolais (Gamay), Grenache, California Zinfandels, Pinot Noir and most rose’ and white wines do not need to be aerated before they are served. In fact, aerating these wines can cause the wine to prematurely oxidize and, therefore, dull its flavor and bouquet.
Properly aerating a wine does not mean to simply remove the cork and let the opened bottle sit on your countertop or table before dinner. The small opening of the bottle is not sufficient to properly aerate the wine. For those wines that need aerating, it is best to pour the wine into a decanter or carafe prior to serving, or at the very least, the wine should be poured into a large wine glass and then swirled.
Next, a look at the latest aerating devices.
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