The science of aerating wine

aerated red wine with bubbles

Aerating wine might seem like one more thing to do when you really just want to get to that first taste. To be honest, there’s no rule saying you have to do it – unless you want to do more than drink, unless you want to enjoy your wine to its fullest potential.

At Aerisi, we are a little biased. We’ve been in business for decades, and have dedicated the last few years to intense research and development to create a personal wine aeration device that’s so top-tier that restaurateurs and sommeliers will want to have it behind their bars, and so simple to use and lightweight to carry that the rest of us keep it on our kitchen counter or tote it to picnics and parties. That’s how dedicated we are to wine aeration. 

All of us on team Aerisi have discerning tastes when it comes to what we drink. But it was science that convinced us that wine aeration is a critical step before we sip.

Here’s what you need to know.

Every wine breathes, and it gets that first gasp of good oxygen as soon as the top or cork is off. Instantly, oxygen changes the taste of the wine. 

Two important reactions happen while the wine is aerating.  

First, there is evaporation. Sulfites that have protected the wine in the bottle, as well as other components of the wine that give off an acidic, sharp or medicinal odor, are released from liquid to vapor. 

Second comes oxidation. Simply put, the chemicals in the air do a little dance with all that is in the wine. With just enough oxidation, the finest flavors are released. If you get close, you will smell big, bolder, crisper, more complex aromas rise up out of the decanter. And since so much of consuming wine is in the sniff, it is critical to consider this sense as much as the taste buds.

We see oxidation in action in our kitchens all the time. That big, delicious apple is the perfect snack as soon as you slice it. But leave it like that on the counter too long and it begins to brown, lose flavor, and turn less and less appetizing. Too much oxidation, or flattening, isn’t ideal for wines, either. 

That means your wine needs to be exposed to the right amount of air for an apt amount of time. Again, science tells us that formula is about 30 minutes to an hour if you leave an open bottle out on the counter like a neglected apple. You could also hand-swirl by the glass, but this method is a lot harder to measure.  

That’s why we designed Aerisi to be precise for you, taking all the work and time out of aerating wine. Our device works with the simple touch of one button, getting the science started, infusing the ideal amount of oxygen and gently drawing out the flavors and aromas – all in five little minutes. Like an apple at its peak, you have a perfectly aerated decanter of wine ready enjoy at its fullest. 

We all agree that wine is a wonderful thing. And now, thanks to science  – and Aerisi – we know exactly how to make it even more ahhhmazing.  

Get science behind your sipping.