Wine aeration is a crucial step before drinking. This practice allows the wine to develop its aromas and release unpleasant flavours by bringing it into contact with oxygen.

Nowadays, wine-tasting practices are changing, with a growing tendency to consume younger wines, sometimes even shortly after bottling. However, bottling can lead to the wine concentrating on itself, inhibiting the development of certain aromas. This is where aeration comes in. Its aim is to allow the wine to come into contact with oxygen, thereby encouraging the development of all its aromas while dissipating unpleasant flavours. This interaction with the air awakens the wine and allows it to develop its full potential.

We say that a wine requires aeration when it appears closed. To determine whether it needs to be aerated, you need to taste it.

But which wine should be aerated? Aeration is strongly recommended for young wines, especially reds. Contrary to what you might think, aeration is also beneficial for white wines, provided they are young. This is necessary to energise them and make them more pleasant on the palate. It also helps to reduce undesirable flavours such as sulphur and acidity.

There are several methods for aerating a wine, from the simplest to the most archaic. To make the task easier, use the Aveine Original aerator. This will give you instant and precise aeration, and an exceptional wine-tasting experience.