Wine aeration is an essential step in revealing its aromas and enhancing its taste. When a wine has been locked up in a bottle for months or even years, it may be necessary to oxygenate it before drinking. This step helps to attenuate some of the wine's overly closed notes, allowing it to fully express its aromatic potential.
But why do some wines require decanting, while others can be enjoyed straight after opening? Which wines should be oxygenated, and how should it be done correctly? Here's everything you need to know aboutwine oxygenation.
Why aerate a wine?
Theoxygenation of wine plays a key role in the balance of flavors and aromas. When wine comes into contact with air, a number of chemical reactions take place, influencing its structure and taste.
- Reducing undesirable odors: Some young wines, or wines that have been left in the bottle for a long time, have closed aromas or notes of reduction (sulphurous or vegetal odors). Aeration eliminates these defects.
- Opening up aromas: A wine locked in its bottle can have concentrated aromas that don't express themselves immediately. Aeration helps release fruity, spicy or woody notes.
- Softening tannins: Tannic red wines can be too astringent when tasted without oxygenation. Wine decanting softens these tannins for a more pleasant tasting experience.
- Balancing flavors: A well-oxygenated wine has a better balance between acidity, fruit and tannic structure.
Which wines need to be aerated?
Not all wines require prolonged aeration. Here's how to identify the ones that do.
Young, powerful red wines
Some red wines, especially those with a high tannin content, benefit greatly from wine oxygenation. These include :
- Young Bordeaux (Cabernet Sauvignon, Merlot)
- Barolo (Nebbiolo)
- Rhône Syrah
- Cahors wines (Malbec)
These wines gain in suppleness and expressiveness after a 1-2 hour aeration.
Great wines for laying down
Wine decanting is often recommended for grands crus from Burgundy, Bordeaux or Italy that have aged for several years. However, aeration for too long could alter subtle aromas. A gentle aeration of 30 to 45 minutes is ideal.
White and sparkling wines
Young, aromatic white wines, such as Sauvignon Blanc or Riesling, generally do not require aeration. On the other hand, a great Chardonnay or an oak-aged white wine can gain in complexity after light oxygenation.
Champagne and sparkling wines should not be decanted, as this may reduce their effervescence.
How do you aerate a wine properly?
There are several methods for oxygenating a wine, depending on its type and age.
Let breathe in the glass
If you don't have a decanter, you can simply pour the wine into a glass and wait a few minutes. This method is effective for young red wines or complex whites.
Using a carafe
Wine decanting is the most effective way of oxygenating a wine quickly. There are several types of decanter to suit different styles of wine:
- Wide-mouth decanter: Ideal for powerful red wines requiring strong oxygenation.
- Narrow, slender decanter: Suitable for older wines, to avoid excessive oxygenation.
Pour the wine slowly into the decanter and leave to stand for between 30 minutes and 2 hours, depending on the wine.
Using a wine aerator
Wine aerators speed up the process by exposing the wine to oxygen during serving. A practical tool for immediate tasting.
Mistakes to avoid when oxygenating wine
Although aeration improves tasting, certain mistakes can spoil a wine.
- Airing a wine that's too old for too long: Old wines are fragile. Excessive oxygenation can cause their most subtle aromas to disappear. It's best to pour them directly into a glass and observe their evolution.
- Systematic decanting: Not all wines require decanting. Some delicate wines, like a Pinot Noir, can lose their finesse if over-oxygenated.
- Oxygenating a sparkling wine: Champagne or Crémant should not be aerated, as this would reduce its bubbles and freshness.
- Don't taste the wine before aerating it: Before aerating a wine, it is advisable to taste it. Some wines are already open and don't need prolonged oxygenation.
Wine aeration: how long should you wait?
The ideal duration ofoxygenation depends on the type of wine and its age.
- Young, tannic red wines: 1 to 2 hours
- Mature red wines: 30 to 45 minutes
- Complex white wines: 15 to 30 minutes
- Light white wines and rosés: Not necessary
- Old red wines (over 15 years): 15 minutes maximum
Aeration must be adjusted according to the evolution of the wine in the glass.
Wine aeration: an essential ritual to enhance the tasting experience
Wine aeration is a crucial step that can transform the perception of a wine. A good wine decanter softens tannins, opens up aromas and enhances tasting. As each wine has its own specific needs, it is essential to adapt the duration and method of oxygenation according to its characteristics.
Whether you're tasting a tannic young Bordeaux or a refined old Burgundy, oxygenating the wine before serving guarantees an optimal sensory experience.
If you enjoyed this article, you might also like to read "Dessert wines: a selection to accompany your sweet treats"!
