Although the premise behind aerating and decanting wine is the same, there are some notable differences between the two.
The purpose of both is to aerate the wine, that is, to increase its exposure to oxygen. When you increase the surface area of the wine, you increase the amount in contact with air. This allows the wine to develop intense aromas and flavors faster.
But the process is not guaranteed magic. Aerating a standard Pinot Grigio will not turn it into a perfect Montrachet. The aeration process, or limited oxidation, simply allows a wine's potential complexity and nuances to emerge a little faster.
So, what is the difference between aerating and decanting? Let's start with aerators. These are usually small devices that are placed in or on the bottle or held by hand. Some variations feed air into the device through which the wine flows, while others disperse the pour through several spouts. However, they all serve to increase the wine's exposure to air during pouring.
vinOair wine aerator
These aerators are ideal for young, lush and tannic red wines that can be a bit muted (closed) immediately after opening a bottle, or whose tannins can dominate the balance of the wine. One of the main functions of aeration is to soften tannins, bringing out fruit and acid. Almost every wine benefits from a little aeration.
Quick wine tip
Aerator: use with young wines, especially lush and tannic red wines.
Decanter: use with older and more delicate wines.
However, most aerators do not take into account sediment found in wine. Sediment is the granular accumulation of solids in wine that often results from fermentation and leftover yeast (lees). Sediment is not a problem for most young wines, but it is often present in older wines.
Sediment can also clog some aerators. This can affect wine flow and potentially cause poor flow.
This is why a decanter is usually preferred for aerating older wines. If poured slowly and correctly, most of the sediment can be kept in the bottle. This is why many sommeliers use a candle or flashlight to light the bottle during pouring, so they can stop pouring as soon as the sediment reaches the neck. This way, you are sure to drink only the goodness of the wine and not choke on grainy, solid sediment.
The art of decanting wine is a time-honored tradition. The ritual of decanting an aged Burgundy into a beautifully designed crystal decanter adds to the enjoyment.
In short, the rule of thumb is simple. For young, big, bold and tannic wines, an aerator will do its job best. But for older, more delicate and fragile wines, it is best to take a (decanting) decanter and proceed with caution, as those wines may need some extra care.
Pro tip: for young wines that need a lot of oxygen, use both an aerator and a (decanting) decanter or aerate twice. Trust us, it really works.
By Marshall Tilden III / @WineEnthusiast / Photos by Getty
