Bring out the best in every bottle
Simply put, aerating wine encourages sulphites to evaporate while the exposure to oxygen smooths tannins, reducing any bitterness and creating that velvety mouthfeel that makes it all too tempting to open another bottle.
Back in the day, decanting wine would beThe aerators of today are based on these principles, but dramatically quicken the process, by sending the wine through a funnel of pressurised oxygen.Younger reds are highest in tannins and will therefore benefit most from aeration, as they haven’t had time to soften and develop with age.
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