Pour the wine through an aerator
An aerator's purpose is to expand the surface area of wine, which allows the air to mingle with it, resulting in a wine with an expanded aromatic profile and softer tannins. This introduction of atmospheric gasses causes the vast majority of red wines to be more enjoyable by delivering a better bouquet, enhanced flavors, and smoother finish.
Although we think you should take our word for it, with an experiment this easy, it would be a shame to miss this valuable learning opportunity. Here is how to test this out yourself. Open a new bottle of wine, and pour yourself a taster without using an aerator. Pour yourself a second taster using an aerator. Sample the two tasters casually at first. This casual taste should be enough to convince you that an aerator is worth the trouble every time. As the two tasters are already out, why not pretend to be a scientist and sample the two tasters again with renewed focus and enthusiasm using all of your perceptive organs as your highly calibrated analytic instruments while examining the following elements between each glass:
Which has more smell volume
Which has more distinct and appealing flavors
Which has a more pleasant finish/aftertaste
Please note that if your wine is 10+ years old, you should not automatically aerate. With something this special, it’s important to sample and determine your personal preference. Pour two small tasters in the same manner as the test above, and make a judgement call according to your likes. The more an old wine is exposed to air the sooner it will start to fade.
Don’t have an Aerator yet? No problem, we use and love the Menagerie Rhino Pourer. Its fun, playful, and elegantly simple.