Why Aerate Wine? Wine Aeration Tips and How-Tos

To aerate means to introduce air into a material. In the wine would, aerating wine means exposing the wine to air in order to trigger oxidation and evaporation.

Science behind aeration

We see these two chemical reactions – oxidation and evaporation – in other areas of our lives. For example, exposing the flesh of an apple or pear to the air starts the oxidation process and makes the fruit’s flesh turn brown. Evaporation happens when a liquid turns into a vapor like the pot of boiling water on the stove giving off steam or your clothes drying as they hang.

The difference between a decanter and aerator

Both a decanter and aerator serve the same purpose – to let the wine “breathe.” Decanting does this by expanding the surface area of the wine to increase its contact with the air and allowing those more favorable aromas and flavors to develop as less favorable compounds evaporate. To decant a bottle of wine, it is poured into a carafe or decanter which usually has a wider base than the bottle itself.

Aerators expedite the decanting process by introducing air as the wine travels through the device or by dispersing the wine though various spouts. The Coravin Aerator does that latter, rapidly aerating your wine as your pour to yield silky, smooth, aromatic results equivalent to decanting for 60-90 minutes. Other perks: It attaches to any Coravin Timeless system (our SmartClamps and needle systems), creating an amazing 2-in-1 wine preservation and aerating device. It’s also easy to clean and enhances the taste of you wine in seconds.

What are the benefits of the Coravin Aerator?

For wines that need to ”breathe,” using the Coravin System together with the Coravin Aerator instantaneously aerates your wine, equivalent to decanting for 60-90 minutes. The aerator works on all Coravin Timeless needle systems – Model Three, Model Five, Model Six, and Model Eleven. To use the aerator on your system, simply push the aerator on to the spout of the system. Ensure it is tightly attached and then pour as you normally would.

How to Aerate Wine with the Coravin Aerator

How to clean your Coravin aerator

To clean your Coravin aerator, remove the aerator head from the housing, revealing a mesh screen. Remove the screen and place all three pieces in warm water for a few minutes. Next, rinse each part in warm running water and then pat dry with a clean cloth. Reassemble the aerator – it's now ready to use.

Benefits of aerating wine

We’ve hit on some of the benefits of aerating your wine either with a decanter or aerator and in this section we’ll focus on the aerator.

Evaporate unfavorable compounds: Aerating your wine will help accelerate the evaporation of less favorable sulfites and ethanol compounds of wine.
Boost flavors: Aerating boosts your wine’s more favorable tasting and nose notes by removing those less favorable ones we mentioned above. So, if you’re eager to taste the amazing black cherry and cedar flavors of a bold Cabernet Sauvignon, skip the 1-hour decant and pour using your Coravin Aerator.
Reach peak tasting sooner: Aerating a wine allows it to come to its peak faster. But, don’t let your glass linger too long. Aerating can also lead to your wine flattening out sooner and you’ll lose that enhanced flavor you set out to achieve. If you’re using a Coravin Aerator, no need to worry about this. Pour a small amount at a time to enjoy an amazing full-bodied Syrah or Mourvèdre.

Which wines benefit from aeration?

Not every wine needs to be aerated. For example, young reds with a heavy tannin base or a more complex, bold structure benefit from decanting over aerating so that their complexity and flavor profile remain intact. Same goes for older, more fragile wines (especially ones with sediment). Just remember, the flavors in some older wines are more likely to fade in minutes, not hours.

You also don’t need to decant or aerate a cheaper red wine, or lighter bodied red (e.g. Pinot Noir, Chianti) because they are meant for quicker consumption.

So, what should you aerate? These varieties benefit from a rapid aeration or hour-long decant: