“A few e-issues ago you stated in WineSpeed that all wines should be aerated (swirled), but in The Wine Bible you make an exception for older pinot noir. Please clarify.” —Ted B. (Northern California)
Ted, nice catch. I should have said all current vintage wines should be aerated by swirling. However, older pinot noir (~15 years or more) can be very fragile, and pinot noir in general is prone to quick oxidation (which is why its flavors change so rapidly in the glass). You can of course still give an older pinot some gentle swirls, but it isn’t a good idea to bang a lot of oxygen into it by aggressive swirling or cuisinart it by splashing it into a decanter or through an aerator.