Wine Aerators: 5 Fast Facts

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Fact #1. The purpose of aerating wine is to induce chemical reactions that can both smooth out its taste and open it up a bit. Two processes happen when wine is aerated: oxidation and evaporation. Introducing oxygen to wine allows the aromas to become more noticeable and will soften its mouthfeel. This is due to the way oxygen breaks down the tannins. These cause that harsh, somewhat dry sensation that some wines produce.
Fact #2. Some oxidation is good for wine, but over-oxidation is bad. Over-oxidation of wine causes it to degrade, resulting in a loss of flavor and aroma. It can also cause it to become more acidic. Ideally, we want to halt the oxidation of wine while in the bottle, and initiate it once the bottle is opened.
Fact #3. No matter how many preservatives winemakers add to wine, it will always undergo slight oxidation when in the bottle. The longer a wine ages, the more gasses that will be released inside of the bottle. Aerating wine after opening it gives these off-putting gasses a chance to dissipate from the liquid.
Fact #4. Simply opening a bottle of wine and letting it sit on the counter isn't enough to cause proper aeration. The narrow neck of a wine bottle doesn't allow for enough oxygen to flow through for proper evaporation. To effectively aerate wine, we have three options: a decanter, a glass, or an aerator.
Fact #5. So, do you really need a wine aerator? The answer is no, you don't. If you have the patience to let your wine sit for an hour or so in a decanter or glass, then these devices aren't needed. On the other hand, if you generally open a bottle of wine minutes before you plan on drinking it, then an aerator is your only option.