Aeration

Aeration is the controlled exposure of wine to air to encourage the release of aromas and, in some wines, soften the perception of tannin. It occurs when wine is poured into a glass, swirled or transferred to a decanter. Aeration can help some young or reductive wines become more expressive, but excessive exposure may cause delicate wines to lose freshness.

How aeration affects wine

Air contact can help volatile aroma compounds become more noticeable and may reduce certain reductive aromas. In young tannic reds, aeration can change the perception of astringency and allow fruit and savoury notes to become more integrated. The effect is not identical for every wine and does not guarantee that a wine will improve.

Methods of aeration

• Swirling in the glass: increases surface contact with air and is suitable for most wines.
• Pouring into a decanter: exposes a larger volume of wine to air and can be useful for young structured reds.
• Double decanting: transferring wine into a decanter and then back into the bottle; used in some service settings to aerate while retaining the original bottle.

Which wines benefit?

Young Barolo, Cabernet Sauvignon, Syrah and some robust Bordeaux blends may benefit from aeration. Delicate older Pinot Noir, mature white Burgundy and fragile aged wines may need little or no aeration. Taste the wine before deciding how much air exposure is appropriate.

Example: decant a young Barolo before service and taste it periodically to monitor how its aromas and tannins develop.

Chef’s tip: aeration is not a substitute for correcting a faulty wine. Some faults may dissipate slightly with air, but cork taint, oxidation and other defects should be assessed on their own merits.