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Aerator's explained...
Wine Aerators have a very simple function: mixing your wine with the air.
There are a number of Aerators on the market today. Many are large complicated systems of pouring wine through channels and funnels, eventually and finally allowing the wine reach your glass so you can actually taste it!
Most Aerators on today's market are not even made with glass! Plastic and other toxic compounds are the last thing you want your wine to come in contact with, before entering your mouth!
Aerators are also becoming very expensive, some ranging as high as $50 or more.However the exact same result of Aerating your wine effectively can be found with a smaller investment, less time and less hassle!
Aerating wine is once again a simple function. There are brands which advertise having a better air vacuum than others. But really, air vacuum has little to do with quality wine aeration! Aeration is achieved by mixing wine and air, so that the sugars in the wine are oxidized. This unlocks flavors and aromas which chemically enriches the Ph balance and overall taste of your wine. In a nutshell, the air unlocks what your wine always had, but perhaps you could not taste before.
Mixing wine and air can take on several forms. If you let a glass of wine sit for several hours, the surface area will react with the air while the wine slowly circulates. Eventually, if you let it sit long enough, most of the wine will have come into contact with the surface and reacted with the air. Of course, if you let a glass of wine sit for hours, it will also end up covered in dust, hairs, insects and anything else found in your air.
You can of course blow bubbles into wine, however this is not the most sophisticated technique...
The best possible way to mix wine with air is to create a current in the wine, which will churn it effectively WHILE giving the wine a large surface area to react. Achieving this act will ensure all wine poured has come in contact with the air and thus “aerated” its contents.
Our Bordeaux Aerator simply does that. We do not surround our item with extra add-ons, extra steps, shelves, funnels, pipes and other convoluted pieces.
We developed a shape and size which allows wine to swirl and mix while coming into contact with the air over a proportionately large surface area. Simple.
As you pour, the wine circulates into the inner and outer bulbed area. This churns the wine in on itself, circulating the wine.
While this happens, the wine pools into both respected areas, creating a large surface area in proportion to the amount of wine in the bulbed areas.
The end result; perfect aeration as your pour. The extra added act of the wine leaving the aerator, travelling through the air and landing into your glass only helps aerator more! But the wine is already mixed by then anyways!