We’ve hit on some of the benefits of aerating your wine either with a decanter or aerator and in this section we’ll focus on the aerator.

• Evaporate unfavorable compounds: Aerating your wine will help accelerate the evaporation of less favorable sulfites and ethanol compounds of wine.
• Boost flavors: Aerating boosts your wine’s more favorable tasting and nose notes by removing those less favorable ones we mentioned above. So, if you’re eager to taste the amazing black cherry and cedar flavors of a bold Cabernet Sauvignon, skip the 1-hour decant and pour using your Coravin Aerator.
• Reach peak tasting sooner: Aerating a wine allows it to come to its peak faster. But, don’t let your glass linger too long. Aerating can also lead to your wine flattening out sooner and you’ll lose that enhanced flavor you set out to achieve. If you’re using a Coravin Aerator, no need to worry about this. Pour a small amount at a time to enjoy an amazing full-bodied Syrah or Mourvèdre.

Not every wine needs to be aerated. For example, young reds with a heavy tannin base or a more complex, bold structure benefit from decanting over aerating so that their complexity and flavor profile remain intact. Same goes for older, more fragile wines (especially ones with sediment). Just remember, the flavors in some older wines are more likely to fade in minutes, not hours.

So, what should you aerate? These varieties benefit from a rapid aeration or hour-long decant:

• Petite Sirah
• Merlot
• Shiraz
• Cabernet Sauvignon
• Malbec
• Syrah
• Bordeaux
• Nebbiolo

Not everyone desires to remove sediment. However, some of us are more sensitive than the other and it could trigger an allergic reaction. Older wines and unfiltered varieties often have sediment that can affect the taste and texture. Decanting separates the wine from these unwanted particles, ensuring a cleaner pour.