Aeration
/ˌeərˈeɪʃən/
Wine-Tasting, Wine-Service, Wine-Chemistry, Wine-Appreciation•Last updated April 27, 2025
Aeration is the process of exposing wine to air to enhance its flavor, aroma, and character. This can occur naturally in the glass or be facilitated by decanting or using an aerator.
Examples
- Pouring a young Cabernet Sauvignon into a decanter to aerate it before serving to soften its tannins.
- Using a wine aerator when pouring wine directly into a glass to immediately enhance its flavor.
- Allowing a glass of red wine to sit for 30 minutes to let it breathe and improve its aroma.
Etymology
The term 'aeration' derives from the Latin 'aer', meaning 'air', combined with the suffix '-ation', indicating a process. It has been used in wine terminology since at least the 19th century.
Usage Notes
Aeration is used to soften tannins, enhance the bouquet, and improve the overall taste of wine. It can be achieved by simply pouring wine into a glass or by using specialized tools.