Wine Aeration
Does aerating wine make a difference?
When wine is made, it’s secured in airtight bottles to preserve its original state from the vineyard. Over time, the harsh tannins in wine break down, creating a smoother, more drinkable wine, which is one of the reasons why older wines are more expensive and treasured than younger ones.
Aerating wine helps to mimic the aging process, creating a smoother, more delicious wine in just a few minutes. However, leaving your wine open for a few days doesn’t necessarily increase its smoothness or taste, as this allows the alcohol to evaporate.
Another benefit of aeration is the dispersion of odors that sometimes accompany wine when first opened. Do you notice that many wines initially smell like medicine or rubbing alcohol when you first open them? That’s because of the ethanol in them. Sulfites, another baldy smelling compound (think rotten eggs), are also added to wine to help protect and preserve it. Fortunately aerating removes these odors through evaporation.
Officially, aeration is the introduction of air to the wine. Once this happens, the tannins become softer and smoother. After some time, all wines will begin to oxidize, and the aromas and flavors will flatten out. So aerating wine is best when your timeframe for consumption is fixed, for example at a dinner party.