The Wine Cooler aerator allows you to cool your wine from the inside, while its drip-free spout with built-in aerator ensures a steady flow of wine so that you won’t waste a single drop! Your wine can breathe to perfection and the optimal taste.
What Exactly Is Decanting or Aerating?
Decanting or aerating is when you pour wine from a bottle into a decanting vessel called a decanter. The first purpose of this process is to remove the sediment left in the bottle for older wines before consumption or serving. The other desired effect is the aeration of the wine, which enriches the flow with oxygen, which opens the wine and thus offers a more extraordinary richness of aromas.
We also need a candle when decanting to separate the wine from the sediment. We can see where the sediment is in the bottle with a candle. “The fire from the candle must be in the line of the bottle and the eye. We have to see into the bottle to stop decanting when more sediment wants to flow. If wines have sediment – this depends on the different processes of wine maturation – they must be decanted. Firstly, for aesthetic reasons, on the other hand, the sediment also affects the taste and sensations in the mouth.
What if We Just Want to Aerate the Wines?
Which wines need aeration at all? Most white wines do not require aeration. Moreover, very aromatic wines can even be harmed by aeration. In principle, we decant only older white wines, matured in wood, with a stronger body, such as burgundy (chardonnay).
Some people think that decanting any cheap wines is also good, as they will become tastier. In this way, you should avoid the smell of rotten eggs caused by sulfur dioxide content. This odor can often be removed by decantation.
When Is It Essential to Use Wine Cooler Aerator?
Decanting is essential, especially for more expensive, mature, and stronger red wines with a high tannin content, such as Bordeaux (Merlot, Cabernet Sauvignon), Barolo, Chianti, Montepulciano D Abruzzo, Super Tuscan, Syrah, Malbec, and so on. “Which wines we decant depends on the production process, but a few years old wines that do not release natural aromas when opened need aeration.
And how do we properly decant? “When you pour the bottle contents into the decanter, turn it a few times. The more time we leave the wine in the decanter, the more the aromas will be released. Leave the wine in the decanter for five minutes to a few hours – depending on the method of wine production. We had instances where we left the wine in the decanter overnight, which was even better.
How to Use the Recommended Wine Cooler Aerator
To use, simply store the cooling rod in the freezer for about an hour until the hermetically sealed cooling gel freezes, then screw the vented spout onto the cooling rod. After pouring a small amount of wine from the bottle, insert the wine cooler aerator into the bottle and enjoy the chilled wine for up to two hours.
To clean, simply rinse the cooling rod and drain the hose with warm water after each use. The Wine Cooler aerator has a sleek design that fits all bottle sizes.
Made from BPA-free acrylic and premium stainless steel, Wine Cooler Aerator will never change the taste of your wine.