Wine aerator.

Let’s start with aerators. Typically, these are small devices that are either placed in or on the bottle or held by hand. Some variations introduce air into the device that the wine travels through, while others disperse the pour through various spouts. However, all serve to increase the wine’s exposure to air while it’s poured.

These low-profile aerators are ideal for young, opulent and tannic reds that may be a bit muted (closed) immediately upon opening a bottle, or whose tannins can overpower the balance of the wine. One of the main functions of aeration is to soften tannins, which allows the fruit and acid to shine through. Just about every wine will benefit from a bit of aeration.

Wine decanter.

However, most aerators won’t address sediment found in some wine. As a refresher, sediment is the grainy buildup of solids in wine that often derives from fermentation and leftover yeast (lees). For most young wines, sediment is a non-issue, but it’s often present in older bottles.

Sediment can also clog some aerators. This can affect the flow of wine and potentially create a messy and unfortunate overflow situation.

Therefore, a decanter is usually the preferred method to aerate older wines from the cellar. When poured slowly and properly, most of the wine’s sediment can be kept in the bottle. This is why many sommeliers use a candle or flashlight to illuminate the glass while pouring, so they can stop pouring once the sediment reaches the neck. This way, you’re sure to only be sipping on fine wine and not choking on grainy, solid sediment.

The art of decanting wine is a time-honored tradition. To watch the ritual of an aged Burgundy as it falls mesmerizingly into a beautifully crafted crystal decanter adds to its enjoyment.

So, to recap, the rule of thumb is simple. For young, big, bold and tannic wines, an aerator will do the trick. But for older, more delicate and fragile selections, grab a decanter and proceed with caution, as those wines may need a little extra care.