Aereo Aerator

The Aereo Aerator is a wine accessory, not a bottled drink. It is designed to introduce air into wine as you pour. The product details don't list its dimensions, materials or whether it is a handheld, in-bottle or stand-mounted model, so check the product images for the exact form. Aerators in general work by pushing wine through a narrow channel or past intake vents, mixing in oxygen over the few seconds of a pour. This does in moments what a decanter does over half an hour or more. The wines that benefit most are young, structured reds such as Cabernet Sauvignon, Malbec, Syrah, Tempranillo and Nebbiolo, where firm tannins and tightly wound fruit tend to soften and open up with air. Full-bodied whites like oaked Chardonnay or white Rhône blends can also gain aroma and texture. Delicate, mature bottles are usually better poured gently without an aerator, since extra oxygen can flatten fragile aromas. Light, fruit-driven wines generally need little help. For best results, pour straight from the bottle through the aerator into the glass in one steady motion. Taste before pouring more, because some wines open fully in a single pass and others do better with a second. Use a wide-bowled glass. A Bordeaux-style glass suits structured reds, and a broader Burgundy-style bowl suits Pinot Noir and richer whites. The bowl gives the aerated wine room to release its aroma. Rinse the aerator with warm water after use and let it dry. Skip strong detergents, which can leave a scent that carries into the next pour.