Air and Wine
Aerating brings out a wine’s full aromatic and flavor profile.
Hi, friends! Christian here.
You may have noticed that wine sometimes tastes different at home compared to when you taste it at a winery or wine shop. That difference is usually accounted for by temperature (discussed here) and the introduction of air into the wine. Like temperature, air helps to open a wine’s full aromatic and flavor profile.
Air can be introduced into wine by swirling your glass, allowing a bottle to stand open for an hour or two, or using a decanter. Like most wineries, I like to use a handy little tool called an aerator to explore the wine’s full sensory experience (discussed here). Aerators are useful because:
Most wines need time to fully open. Using an aerator helps move that process along so that you can experience the full flavor and aromas of the wine more quickly.
Aeration helps soften a wine’s tannins giving it a smoother and more luxurious mouthfeel.
Air often creates bubbles giving the wine a lively, sometimes effervescent character.
Pouring with an aerator is less messy and helps make sure the wine doesn’t drip as much.
And the best part…pouring from an aerator looks cool. Imagine pouring wine with finesse to impress all your friends.
We craft Caelestis Cellars wines through a cold-fermentation process to coax the maximum natural aromatics and flavors from the grapes. How about an experiment? The next time you open a bottle of Caelestis Cellars wine, try the wine straight from the bottle then try it again through an aerator. What differences you can pick up between the two methods? Let me know what you discover!
Every day is a drink-the-good-wine-day!
Cheers ,
Christian
Lovelies,
We only have 6 bottles of stainless steel Chardonnay left. (Christian calls it “champagne without the bubbles.”) If you want some, please let me know right away so I can save it for you.
Hugs,
Kim
