The concept of wine aeration or hyper oxidation is widely known and used, both in the restaurant industry and at home.
As we all know, most establishments have rather younger style wine list as customers like to drink younger wines for the fruit spectrum, as well as the power and fresh characters within these wines.
Unfortunately, sometimes the youthfulness of the wine makes it very tight resulting in an abruptness on the palate. The person drinking such a wine is left with a sense of locked flavours and a drying sensation in the mid to end of the palate.
The professional knows the best thing to do is to get some air into (wine aeration) such a young, tight wine to help to break down the molecules that contain flavours and open its full profile, including it bouquet. The phenolic compound will be challenged by the oxygenation/wine aeration process and the wine will start to soften after a little while as the polyphenols, or structural combinations and proteins, unite with oxygen and elongate resulting in a less rigid more palatable wine.
Whilst oxygen (02) is widely available in our environment it takes time to permeate a wine in the bottle and most of us are, in our hectic lives, too busy to sit and wait the hour or more that wines can take to absorb the oxygen from the air around us.
It is true that you could simply uncork the young wine and leave it whilst the oxygenation or wine aeration process occurs. Alternatively, you could use the WineWeaver wine aerator to naturally and gently add air immediately through the pouring process.
The WineWeaver wine aerator works by concentrating the liquid (wine) into the middle of the perforated funnel which enhances and accelerates the ratio of air to liquid in the first stage and creates a small amount of pressure at the bottom, which results in the delightful but practical diffusing beams of wines on the wall of the glass or decanter.
You will notice that the beams further spread into a larger flow adding even more air in the process. In the glass the ripple effect, which occurs in the decanter process, maximises the natural exposure to air in the age-old manner of decanting (another form of wine aeration).
The general flow will conglomerate at the bottom of the glass, as it does in a decanter, very nicely and neatly without it having been heavily shaken. The WineWeaver wine aerator reproduces, in my opinion, an approximate 500% exposure to oxygenation.
At the end of the process of using the WineWeaver the wine will feel more opened, tender and more textured so why not take a moment to see our full range of wine aerators.