Von Chef Wine Aerator
This Von Chef wine Aerator works with the venturi method of injecting air into your wine.
Should you not own a decanter or wish to open a bottle of wine and enjoy a glass without waiting any time this is for you.
Just hold the Von Chef aerator over your glass and pour the wine through the unit.
As the wine travels through it will spin and drag air into the wine so enhancing all the flavours that the winemaker has taken time to produce.
Working best with red wines it can also help to improve white wines as well.
This is one of three methods of making a £10.00 bottle of wine taste like a £20.00 bottle.
Is Aeration Necessary?
Aerating a wine causes two major chemical reactions to take place. These are called oxidation and evaporation.
Oxidation takes place when something is exposed to oxygen and is the result of the chemical reaction. Think of an apple and how it turns brown when left out for too long. Wine is affected too, just in a different way.
Evaporation refers to the process of a liquid turning into a vapor and escaping into the air – another essential component to the aerating process.
Wine is a collection of compounds in a bottle; some of those compounds are full of juicy flavours and aromas, while others smell nasty (but are still essential to the winemaking process). Thankfully, in general, the undesirable compounds evaporate a lot quicker when the wine is aerated, leaving the good stuff behind.
Examples of the nasty compounds could include ethanol (that powerful alcohol smell) or sulphites, which are added to stop microbial activity and premature oxidation but can smell like sulphur and rotten eggs. The combination of oxidation and evaporation will reduce such compounds while enhancing others, making the wine not only smell better but taste a lot better too.
Simply uncorking a bottle and letting the wine sit isn’t enough wine aeration – the narrow neck of a wine bottle doesn’t expose enough of the wine to oxygen to make it effective.
After being cooped up in a wine bottle for so long the wine needs to stretch itself. (As you yourself would after a long car journey)
Exposing the wine to air/oxygen prior to drinking usually opens up its flavours and lets it comfortably ‘settle’ into its taste and character.
Young red wines, especially those with higher tannin levels such as Cabernet Sauvignon or Shiraz taste much better with aeration. Some lighter red wines like Pinot Noir and Beaujolais may not need as much aeration although they will still benefit. White wines have been found to benefit as well, although maybe not as much as reds.
A common way of aerating a wine is by pouring the wine into a decanter. This is great if you have time because the wine could need as much as an hour to come to its best, especially if it is a full bodied one.
Most of us are too impatient to decant our wines.
There are many gadgets on the market to help us aerate our wine and they can be very expensive. The aerator that Silver Fox Wines offer, is inexpensive and works as do many others, by forcing the wine through a narrow channel and spinning it, which forces air into the wine.
By holding the aerator over your glass and pouring through it, you get instant aeration and a better tasting wine.
This is a proven product and makes a great gift for a wine lover.