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The sole function of any wine aerator is to oxygenate big tannic wines. Aerating mainly divides the wine just as much as possible in order to give a highest contact of liquid and air. Aerators tend to be normally applied in conjunction with the method of decanting wines due to the fact it can help speed up the oxygenation process and that is the reason why we all decant wines in the first place. The moment wine is exposed to oxygen it will begin to age. Wines that are still covered with a cork grow old above a considerably longer period of time but they age nevertheless and that’s exactly because a minuscule sum of o2 does at some point make its way by way of the cork…again over a lengthy timeframe. This process takes years though and so most people decant our wine beverages so that you can help open up and soften up these huge and bold tannins so we could appreciate them right now in combination using the decanting process, oygenation can superbly wake up the most youthful wines as well as aid soften the biggest of tannins.