Palavino aerating wine glasses with their “spaccavino” lines accelerate aeration, eliminating the need for a decanter, an external aerator or time spent waiting for the wine to breathe. But what is aeration, and does wine really breathe? In this post you'll learn everything you need to know!
Aeration is the process of introducing oxygen...
First, aeration is the process of introducing oxygen. Swirling wine in the glass prior to the first sip aids the natural aeration process, revealing the wine’s true aromas and flavors. Exposure to oxygen is something that happens slowly over time, and is part of a wine’s natural aging process. Think about an apple once it’s cut. The change in the fruit’s color is visible evidence of oxidation. Aeration accelerates the natural aging process of a wine. This is why a bottle lasts only a few days once opened.
Second, to get the best tasting experience out of a red wine, wine enthusiasts will often open a bottle and let it sit for a while, use an aerating tool or utilize a decanter (enter Palavino to the marketplace). This is especially helpful with big, dense, complex reds and red wines higher in alcohol. As the wine sits, it is exposed to oxygen and naturally aerated. The wine begins to open, and unpleasant scents, such as sulfur and alcohol, blow off exposing the wines intended aromas. This process also helps highlight the layers of flavor as they were meant to be experienced.
Third, remember older wines pulled from the cellar may be in their prime or may have aged past it. Still, these wines benefit from initial aeration. Depending on its place in the lifecycle, once opened though, the wine could go downhill quickly – remember aeration accelerates aging. This is something to keep in mind as you enjoy those gems from the cellar.
Now pop open a bottle, give your glass a swirl, and let the wine breathe. Cheers!