There are roughly 8 designs of wine aerators. Of the 8 designs, there seems to be 4 categories: bottle-top/in-neck, venture-effect, decanter, and dip tube/in bottle.
- The dip tube/in bottle aerator uses an auger system to pull wine from within the bottle and cascades the wine out the top of the tube and down the inside of the bottle.
- Another aerator is the venturi type. This system is based on a late 1700’s discovery by an Italian scientist, Giovanni Venturi-called the “Venturi Effect”. Today we see the Venturi Effect all around us; a spray bottle of perfume uses this principle and a carburetor. It’s so simple that it is rarely thought about. Venturi type aerators operate by designing a constriction in the hand-held aerator device, this causes a low pressure area. A small hole from the side of the aerator through the constricted point will allow air to join with the wine as it passes through the constriction.
- The bottle-top or in-bottleneck aerators also serve as a pouring spout. These aerators use any number of options to mix the wine with air in the pouring process. The air/wine mixing process can be accomplished with mesh screens to agitate the wine when poured or a glass globe the wine pours through before the wine glass.
- The decanter really does not need explanation.
Sufficed to say each of these methods of aeration have their pro’s and con’s. A common denominator is that aerators (except for the decanter) are visible and require dexterity. But, if you find aeration to open up a wine and give it more aromas and more taste then you have probably already decided on a type and brand you like. Aerator reviews, from blind tastings, tend to be all over the waterfront. Personally, I like keeping wine in the bottle for serving, once out of the bottle you can incur waste and that is not good.
Most Master Sommelier’s I know indicate they like to aerate wine because they claim it adds rich character to the enjoyment of the wine and food pairings.
Now let’s add a new aerator design and category: the old fashion blender! Yup, that handy device for blending concoctions and making smoothies is now the newest and best aerator in the world!
Today a press release announced that Chef Nathan Myhrvold says the blender is the best device for aerating a nice red wine. Yes, he does recommend aerating. His claim is that aerating helps in oxidation of certain flavor compounds, vents gases, and releases volatile compounds.
Be advised that once that nice Bordeaux is in the blender you will have a hard time getting any back into the bottle, even if you wanted.
Here is a list of more prominent aerator labels in the market. They range for $8 to $49.
Centellino Areadivine (Italy)-In bottle bulb device.
Spreathe (Hong Kong)-The in bottle auger system.
Vinturi (China)-Need 2 hands. This is the most common.
Soriee (China)-Like the Centellino above it uses an in neck globe design.
AeraWine Infusion (China) – A combination aerator and pour spout.
Norpro Wine Aerator (China) – This is a relatively new design and probably came about to circumvent patents. It uses a globed in bottle neck design.
With most China products, there are a lot of knock-off’s and even if there is a patent on a product the Chinese will find a way around the patent, especially if it is a design patent.
Try the blender, I will do so this weekend and test the results of the process. I guess a blender container can be classified as a carafe.