+44 (0)20 7730 6386 customercare@wineweaver.com
0 Items

Nine Wine Aerator Facts Part One

Nine Wine Aerator Facts Part One is the first in a two part series of facts about, you guessed it, wine aerators.

If you are on this website it is taken as a given that you enjoy the wonderful mysteries of wine and no doubt you are wondering about wine aerator facts. The most important wine aerator fact is that most red wines will benefit from some aeration and the WineWeaver is designed to help you achieve the aeration effect immediately – that means instantly improved taste.

If you leave this page with nothing else, just understand this simple fact as the WineWeaver was only designed to do one thing- aerate wine to improve wine instantly- whilst incorporating some unique, patented features.

The rest of this article is about finding out some interesting wine aerator facts in both the wine and the design of the WineWeaver. Part two of the article can be found here.

Wine Aerator Fact One: The Expert

To improve the taste of wine instantly it takes an understanding of the aeration process and who understands that process better than a Master Sommelier. The best wine Sommeliers have to undertake stringent exams and are known as the Court of Master Sommeliers.

In our case the WineWeaver team were privileged to work with award winning French Master Sommelier, Christopher Delalonde in our quest for perfection. Christopher has worked at a number of fine dining restaurants including The Square, Medlar, Hotel du Vin and is currently working as Head of Wines at The Dorchester hotel in London.

Wine Aerator Fact Two: Wine Aeration

Wine aeration is a natural process and starts as soon as you open a bottle of wine but that is only a tip of the fact and \what we also need to understand is that not all wine is the same and therefore, neither is the aeration process.

Aeration is simply a process of exposing the wine to air and allowing a oxidation and evaporation to take place.

Wine Aerator Fact Three: Differences In Wine

Oh, I hear you ask, so why bother to aerate if it is a natural process?

Now that is where it gets a tad more complicated. As already mentioned, not all wines are the same, some wines have individual pedigrees like dogs and others are blended, much like making a new breed of dog by using two different pedigree breeds.

The ‘pedigree’ in our analogy, might be a single grape from a single vineyard and the ‘blend’ might be wine made using grapes from different vineyards to make a particular wine taste or brand of wine. Some wine blends are extremely successful, Barefoot and E&J Gallo for instance, and sell wine by the hundreds of thousands of bottles. Other wines are also successful but may only produce a hundred bottles or less. The grape and the type of wine finally produced will have an impact on the amount of aeration required.

Wine Aerator Fact Four: Pedigree Or Blend

It is simply a fact that some wines will thus benefit immensely from the aeration process and the final product will be a smoother, richer, deeper glass.  Traditional wine-makers concentrate on differentiating their wines and thus you may notice that some wines are made to be ‘laid in a cellar’ in order for the tannins to work as part of the wine tasting process. So it is important to have a basic understanding of the bottle of wine. At a very basic level cost might be a good indicator. If you blend millions of gallons of wine and sell it immediately, it is likely the bottle of wine will be cheaper than wine that has been laid in a cellar for a number of years. It is just a case of simple economics, not that economics is ever simple!

Further Wine Aerator Reading:

Part two of the article can be found here.

Pin It on Pinterest

Share This