Why and which wine to aerate?

Why aerate a wine?

When you open a bottle of wine, sometimes the aromas seem closed or the taste a little austere. This is where aeration comes in, a process that allows the wine to open up, reveal its aromas and soften its tannins.

Aeration works by exposing the wine to oxygen, triggering natural chemical reactions. Some aromas become more expressive, while the tannins in red wines become more rounded, making them more enjoyable to drink.

Which wines should be aerated?

• Young, tannic red wines: A Cabernet Sauvignon, a Syrah, or a Malbec can sometimes seem overpowering upon opening. Aerating them for at least 30 minutes in a decanter helps soften their tannins and express their full aromatic richness.
• Mature red wines: For older wines (10 years and older), aeration should be more gentle. Simply opening the bottle 30 minutes before tasting is sufficient, as excess oxygen could alter its delicate aromas.
• White wines and some natural wines: While rich whites like an oaky Chardonnay can benefit from a little aeration, most white wines don't need it. However, some natural wines, which may have somewhat closed aromas upon opening, benefit from being decanted quickly.

How to properly aerate your wine?

• In a carafe: Ideal for powerful, young reds. A wide carafe allows for rapid and efficient oxygenation.
• In the glass: Gently swirling the wine in the glass allows for gradual aeration, perfect for more delicate wines.
• Opening the bottle in advance: This method works for older wines, but is less effective than decanting a young, structured wine.