When to aerate a wine, and what are the options?
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When we talk about letting a wine breath, we are simply talking about exposing the wine to oxygen and therefore adding air to the liquid before we drink it.

There has always been a lot of debate about whether aerating a wine is worthwhile, but doing so with certain wines can definitely release more the wine’s aromas and soften the tannins.

I generally try and aerate all full bodied reds to some degree.


The older the wine, the less likely aerating it will benefit. It suits younger, full-bodied red wine –(wines that were made within a few years of opening).

White wines don’t have tannins, therefore aerating is not necessary.


1. Simply swirl the wine in the glass to let itbreathe before drinking. If you do this, be gentle, no one likes wine spillage – especially red wine!

2. If you have the patience, you can decant the wine into anything that has a large bowl, like a carafe or the decanter.

Depending on if and when you either got married or perhaps celebrated a milestone birthday like a 21stor 40th, you may have a decanter sitting somewhere and you don’t even know how or why you would use it. Check those cupboards before you go out and buy a new one!

3. Don’t have the patience to decant a wine? Then a wine aerator may be your answer.

There are options that attach to the top of your wine bottle and act like a pourer, or an aerator that you pour the wine through.

Our advice:

Do your own research. Don’t let anyone else tell you that you should or shouldn’t aerate. Open a bottle or two and see how it tastes different based on how long it’s been opened, sitting in a glass or decantated. Make up your own mind. We would love to hear what you think.