Aeration

The process of intentionally exposing wine to oxygen to “open up” and soften it. Aeration occurs during the winemaking process, as when wine is poured or racked (see RACKING) from barrel to barrel, but it may also take place at serving time, as when a young wine is poured into a carafe or a decanter or even just swirled in the glass.

Share

Get WineSpeed

Join tens of thousands of other wine lovers. Get each week’s edition of WineSpeed delivered to your inbox every Friday. It’s fast. It’s free. It’s the smartest way to stay up to speed on wine.
Email address
First Name
Last Name
Zip Code
Country
Be sure to check your inbox to confim your subscription.