For which wine to use a wine aerator?

for which wine to use a wine aerator

There are different types of wine: red wine, white wine, young wines and older ones. But what about ventilation? Is it possible to aerate them all using a wine aerator or are there any restrictions? We discuss the subject together.

The wine aerator for young red wines

Young red wines are particularly receptive to oxygenation. Indeed, their structure is often dominated by robust tannins and marked acidity, two elements which can make their tasting a little harsh in the mouth. The wine aerator, by promoting rapid and even oxygenation of the wine, will help soften these tannins and balance the acidity .

Tannins, these natural compounds present in the skin, seeds and stems of grapes, are particularly used in young red wines to give them body and structure. However, these tannins can be quite astringent in their youth, giving a rough feeling in the mouth. Using a wine aerator for young red wines will reduce this roughness, therefore making them better.

Furthermore, the wine aerator will also help release the primary aromas of the wine, those fruity and floral notes typical of young wines.

Thus, by using a wine aerator for young red wines, they will gain in sweetness and aromatic complexity, offering a more pleasant and richer tasting experience. The wine aerator is therefore a valuable accessory for best appreciating the characteristics of young red wines and revealing their full potential .

The wine aerator to use in moderation for aged red wines

Over time, red wines develop what are called tertiary aromas, that is to say olfactory notes acquired during evolution in the bottle. These aromas can evoke undergrowth, leather, tobacco, spices, mushrooms... These are subtle and delicate aromas, which can be eclipsed by the other components of the wine if it does not is not properly oxygenated.

The wine aerator, by promoting rapid and even aeration, will help release these tertiary aromas and bring them out. It thus highlights all the richness and complexity of the aromatic bouquet of the wine.

However, it is important to note that very old red wines, which have reached an advanced stage of maturation, are often delicate and can be easily damaged by excessive oxygenation. For aged red wines, gentler and more gradual oxygenation should be favored, such as that obtained by decanting .

How to aerate an aged red wine? Pour your aged wine into your glass, stir it for a few moments and leave it in the open air for 5 to 10 minutes . This will allow natural oxygenation which will not alter the flavors obtained over time.

Using a wine aerator for white wines

It is quite common to associate the use of a wine aerator with red wines, but it should not be forgotten that white wines can also benefit from this accessory. Indeed, oxygenation via an aerator will help reveal the complexity and richness of the aromatic bouquet of a white wine .

White wines, whether young or older, have an extremely varied range of aromas, from fruity and floral notes to more complex nuances of honey, nuts, brioche or even minerality. Using a wine aerator allows you to intensify these aromas and highlight the entire aromatic palette of the wine.

Oxygenation via the aerator can also help soften the acidity of white wines, especially those with marked acidity. Acidity, although essential to the balance of the wine, can sometimes dominate and mask other flavors. By promoting rapid and homogeneous oxygenation, the wine aerator will soften this acidity and better highlight the complexity of the wine's flavors.

It is important to note that oxygenation should be carried out with caution for delicate or very aged white wines, which may be sensitive to excessive exposure to air.

For a young white wine, you can use a wine aerator without any restrictions .

For an aged white wine, stir your wine for a few moments and let it rest for 5 to 10 minutes in your glass before enjoying it.

The use of the aerator for rosé wines

Rosé wines, depending on their origin and their method of production, can present a varied aromatic palette, ranging from fruity and floral notes (strawberry, raspberry, peach, rose, etc.) to more spicy or mineral nuances. Using a wine aerator for rosé will help intensify these aromas and enrich the tasting experience .

In addition, the wine aerator can help soften certain elements of the structure of rosé wine, such as marked acidity or tannins present (in the case of saignée rosés, for example). Oxygenation, by softening these components, will make it possible to obtain a more balanced and harmonious wine on the palate.

Finally, it is important to remember that oxygenation must be adapted to the type of rosé wine and its maturity. Very fresh and fruity rosés, intended to be consumed while young, will benefit from rapid and even oxygenation, while rosés that are more structured and suitable for aging may require gentler and more gradual oxygenation.

For which wine should you not use a wine aerator?

You should know that not all wines react in the same way to oxygenation. Some, especially those that are very delicate or in an advanced stage of maturation, may be sensitive to excessive exposure to air.

Very old wines, whether red, white or rosé, may have reached a stage of development where their aromas are delicate and ephemeral. Brutal oxygenation using an aerator could then be too aggressive, making these subtle nuances disappear before you even have time to appreciate them. In this case, gentle and gradual aeration, as achieved by decanting, might be preferable.

Likewise, certain very delicate wines, such as white wines from Alsace or red wines from Burgundy, are renowned for their finesse and elegance. These wines, often delicate, may not react favorably to too much aeration.

Finally, we must mention sparkling wines, such as champagne or cava. These wines, which derive a large part of their character from their carbon dioxide bubbles, should generally not be aerated, otherwise they will lose their effervescence.

Conclusion: for which wine should you use a wine aerator?

Wines for which you should not use a wine aerator:

  • aged red wines (more than 10 years)
  • aged white wines (more than 10 years)
  • aged rosé wines (over 10 years)
  • sparkling wines

Wines that can be aerated using a wine aerator:

  • all young red wines (0 to 5 years)
  • all young white wines (0 to 5 years)
  • all young rosé wines (0 to 5 years)