Wine Decanting, Wine Aeration and the Vinturi

Wine Needs to breathe – The Vinturi aerates it for you.

Wine which has been aerated tastes better – and therefore Wine Aeration has always been an process that wine buffs has spent time on. The Vinturi allows people to aerate wine without the use of decanters and thereby allows customers to enjoy aerated wine all evening – rather than simply the first decanted bottle.

The whole concept of letting wine breathe, or aerate, is simply maximizing your wine’s exposure to the surrounding air. By allowing wine to mix and mingle with air, the wine will typically warm up and the wine’s aromas will open up, the flavor profile will soften and mellow out a bit and the overall flavor characteristics should improve.

In general, people can easily decide if wine needs aeration. The rule of thumb to use is regarding tannins. The more tannins a wine has the it will benefit from aeration. Lighter-bodied red wines that have lower tannin levels, will need less aeration.

Vinturi’s patent pending design speeds up this aeration process with ease and convenience. Perfect aeration in the time it takes to pour a glass. Customers in the UK can purchase the Vinturi by using our main website purchase page.

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We need to be clear on a couple of things before we start this article. Definitions are important.

Wine Decanting is a traditional process useful when dealing with certain red wines to ensure that no sediment from the bottle. This was the tradional reason for having a wine decanter in your house. 

In most modern winemaking, the need to decant for this purpose has been significantly reduced to where not as many wines produce a significant amount of sediment as they age.

Wine Aeration is often a by-product of using a wine decanter. By bringing wine out of the bottle and mixing air through the wine the decanter mimics the effects of swirling the wine glass to stimulate the movement of molecules in the wine to trigger the release of more aroma compounds. This is the exact process that the Vinturi mimics.

Given the definitions there is never a reason to decant white wine as it has no sediment in it. Thus the important question is whether white wine will benefit from Aeration. 

The answer is that white wine does not generally benefit from aerating. Some white wines, such as a young Mersault or Chablis from France that are made to age, would probably benefit greatly by being decanted. But most of the white wines we drink are made to drink a bit younger, and decanting them would not offer significant benefits. It really is up

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Wine which has been allowed to breathe tastes better. As wine breathes, it opens up, and releases its intended aromas and flavors. Traditionally, decanters were used to aerate wine. However, decanting is time consuming, cumbersome, and inconvenient. Vinturi’s patent pending design speeds up this process with ease and convenience. Perfect aeration in the time it takes to pour a glass.

Giovanni Battista Venturi discovered the Venturi effect in the late 18th century. The principle states that as the speed of a moving fluid increases, the pressure within the fluid decreases. When wine is poured in the vinturi, its design creates an increase in the wine’s velocity and a decrease in its pressure. This pressure difference draws in air, which is mixed with wine for perfect aeration. This has a very beneficial affect on the wine. One of the relevant formulas is shown above.
Simply hold vinturi over a glass and pour wine through. Vinturi draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantly. You’ll notice a better bouquet, enhanced flavors and smoother finish. It’s that fast. It’s that easy.
See the science by reading about the vinturi science.

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