Oxygen and wine have a tumultuous relationship. For some wines, the right amount of oxygen can make their best characteristics shine through. However, for other more delicate wines, oxygen can be the quickest way to turn your wine into vinegar. Knowing how and when to mix oxygen and wine can increase your enjoyment of wine overall.
Wines that require exposure to oxygen are often termed “big reds” that need time to mix with oxygen in order to reach their full potential. By exposing wine to oxygen, you allow the flavors and aromas to open up and expand. Traditionally, this would have been done in a decanter with a broad base. The more surface area exposed to oxygen the better. However, decanters can require multiple hours to work their magic. This can be great for the first bottle you serve your guests. However, without foresight and multiple decanters, it probably won’t work for your second, third, or fourth bottle and so on.
To decrease the time that wine takes to open up, True Fabrications offers a line of very successful aerators. These aerators are designed to rapidly infuse your wine with oxygen. Aerators can do the work of the decanter as the wine is poured. The speed and ease of aeration using our aerator line has made them one of our most successful lines over the past few years. However, some wine drinkers still maintain that decanting is still the best way to introduce your wine to oxygen. Whether you prefer decanting, or the ease of aerators, both parties can agree, that allowing your wine to mix with oxygen will ultimately improve your wine drinking experience.
Oxidization of wine is a unpreventable, natural process. By learning how to control the relationship between wine and oxygen, you can learn to improve and better enjoy each wine that you drink. Check out our line of decanters and aerators for all your wine needs.