Vinturi Aerator

I have one and have done fairly extensive blind tests with friends and to be honest they usually can pick the wine that was aerated with the Vinturi.

"Bi!!" wrote in news:f5786a97-01e1-4037-9fb5-b2ad9a3a2b49 @o20g2000vbh.googlegroups.com:

I have to second Bi!!. A friend brought one of this Venturi Areators to one of our tastings and we passed through it a glass of Artadi Pagos Viejos

Then we did the same thing with a Royal 1964 (a second bottle that was a bit off when compared to a first one) and it also helped it, and did not kill it FWIW.

s.

I would be interested to see a wine which was a) poured from the bottle, b) passed through a venturi, and c) decanted normally and have those three methods compared. It seems to me that a venturi is doing about what a decanting is doing. Any difference?

Jim

I think it speeds the process up..... plus you can "decant" the wine one glass at a time through a Vinturi. I'm not a big proponent of gimmicks and gizmo's but as I stated above I've doen a lot of blind tests that seem to indicate that it does make a difference in the texture and flavor of the wine.

I have one and have done fairly extensive blind tests with friends and to be honest they usually can pick the wine that was aerated with the Vinturi.

Ewwwhh! Bubbly wine? I don't think I'd like this at all! P.S. No bubbly champagne for me, either.

Dee Dee

I'm not sure what you mean by "bubbly wine". It simply aerates the wine it doesn't carbonate the wine so the wine isn't "bubbly". It's much like the effect of pouring the wine into a decanter quickly so that the wine agitates slightly in the decanter causing more surface contact with the air thus it allows the wine to "open up" much as it would by decanting or to a lesser degree by opening the bottle for an hour or two before serving.....thorectically.

I'm not sure what you mean by "bubbly wine". It simply aerates the wine it doesn't carbonate the wine so the wine isn't "bubbly". It's much like the effect of pouring the wine into a decanter quickly so that the wine agitates slightly in the decanter causing more surface contact with the air thus it allows the wine to "open up" much as it would by decanting or to a lesser degree by opening the bottle for an hour or two before serving.....thorectically.

Thanks for your info. Next question: :-)) So, if one pumps out air to preserve to make it last the 3 days, would aerating it then decrease the shelf-life of an open bottle?

Dee Dee

However, I did just now re-read your other post where one can do One-Glass-at-a-Time. Amazon has 218, none 1 star, 8 3 stars is the lowest. Seems like something fun to try. Thanks. Dee Dee

In theory yes but you usually wouldn't decant a bottle that you were only going to drink a glass from in the first place. Secondly, I'm not sure that the vacuum created by wine pumps is good enough to eliminate enough oxygen that it really makes a difference in a bottle of wines, so while I think that the Vinturi may help to aerate a wine, I don't think that most vacuum devices pull enough air out to make a difference. I usually put it in a smaller bottle and put the wine inthe fridge.

Bi!! wrote on Thu, 4 Jun 2009 07:40:20 -0700 (PDT):

Any evidence that I have is anecdotal rather than scientific but I and several others agree that the pump does *slow down* deterioration for a few days in red wines. Generally, the wine was not refrigerated but I suppose the combination of pumping and refrigerating might be better. Again, no scientific tests were performed!

"Bi!!" skrev i melding news: snipped-for-privacy@o20g2000vbh.googlegroups.com...

I'd like to know (you there Mark?) whether this vacuum could 'suck out' the aromatics from the wine thereby degrading it...? The topping with inert gas doesn't seem right to me, either, given my scant knowledge of hydrodynamics the gases will slosh about and over the edge of the container... Anybody here with scientific knowledge?

The saving of wine seems to be an American problem... I can assure you yanks that over here bottles get emptied quickly... Tomorrow I'll be off for a wine tasting on the west coast of Norway. Probably up to 30 bottles for the five of us. Will report next week :-) Anders

Anders wrote on Thu, 4 Jun 2009 20:56:16 +0200:

Applying my long ago learnt physics, I don't think squirting in a small amount of some inert gas will do much good, especially since the cheapest nearly inert gas, nitrogen, is slightly lighter than air. If you bubbled it in for a while, it might sweep out the original air in the wine and above it. A heavier gas like argon might well displace the air without mixing but you would have to inject it slowly and argon is not cheap.