Wine is a “living” product, it breathes, changes and grows. Therefore, the correct consumption of wine is a real technology, and you can easily get lost in terms of wine. For example, there are two very similar concepts as decantation and aeration. How do they differ you’ll ask?
Decantation is pouring wine from the bottle into the decanter. The main purpose of this process is to get pure wine without addle. The term “decantation” means separation of solid substance from a liquid by mechanical draining. From an aesthetic point of view, it is also a beautiful ritual of serving wine. Aeration is the second practical purpose of decantation. Some wines require removing addle while others need oxygen. As wine changes its properties over time, so nothing has such an impact on this process as the air. Coming into contact with wine, this blend of natural gas can change wine composition affecting the taste of the drink. In fact, just aeration allows the wine to open up fascinating gourmet by richness and elegance of its bouquet.
Advantages of the aeration process are undeniable because even a person completely devoid of tasting qualities can realize the wine taste differences before and after the procedure. In terms of chemical processes, the essence of aerating is to intensify redox processes occurring in wine as well as force the growth of yeast. In addition, aeration removes excess CO2 which is especially important for a number of young wines.
Perhaps many of you will object “Why do we need to use any additional methods or devices when it’s possible to remain an uncorked bottle for 15 minutes for aeration procedure?” Well, it should be noted that oxygen saturation process really takes place in an open bottle of wine but very, very slowly. For a complete aeration, the beverage area of contact with air should be much greater. Sommeliers recommend using a carafe. At least, you can use glasses with a wide base.
There are special devices for aerating. They are aerators. They are in every restaurant and every self-respecting connoisseur of fine wines. As they may vary slightly in appearance and configuration, but the general sense is reduced to one thing: running through the chute or flask, the wine flows into a glass recipient. During this process, it absorbs oxygen faster. In addition, when transferring, wine gets rid of fermentation products and detained alcohol vapors as a result of long-term storage. This active method of aeration gives us an opportunity to achieve much greater disclosure of bouquet taste qualities than leaving it in the glass.
It was Rio Sabadichchi who invented the aerator. Sommeliers and connoisseurs of the drink knew about the fact that when breathing, wine gets a more pronounced taste. But Sabadichchi first hit upon the idea of creating the device which would aerate the wine directly while pouring it into glasses. Due to the contact of wine with air, the wine is discharged almost instantaneously, and the excess alcohol and tannin vapor are quickly displaced by the pressure.
It has been well said that wine is a drink of Gods which is “tinkered” not only by winemakers but also ordinary fans who want to improve the taste and to get the maximum pleasure from the wine. The pieces of advice to help improve it are innumerable. To follow them or not it’s a matter of taste. Nevertheless, the market has a lot of wine accessories such as aerators of any kinds, aerating glasses, wine coolers that can make life easier for those who listen to the generally accepted recommendations. And surely, it’s up to you to decide what, how and where to use them.