Luiz Alberto, #winelover. Founder of the #winelover community, member of the Circle of Wine Writers, judge at International wine competitions, wine educator and communicator. /•/ Philip S. Kampe, #winelover: Growing up in New Orleans has opened my eyes to the world of wine, food, and culture. My heritage is a combination of French, British, and Hungarian. Add eight years of European life coupled with a wife of Italian roots and you will understand my journey into this amazing world.
Tuesday, July 10, 2012
AERATORS versus DECANTERS by Philip S. Kampe
Wine Aerators versus
Decantersby Philip S. Kampe
For years I have decanted older
or larger bodied wines before meals or for that special occasion. The only way
to serve a 1961 Lafitte Rothchild was to decant the bottle first.
The time to decant a bottle varies, bottle by bottle. Sometimes a couple of
hours of aerating the wine is substantial. At other times, overnight is the
best practice. There is a lot of guess work involved, even for the true professional.
Recently, I was a wine judge at
the New York Bar Show. During the free time that the judges have, which you
need after rating a hundred wines before lunch time, I wandered through the
During my short interval, I spotted a booth with an aeration device. It was not
a decanter. It was a rather small device named ‘VINTURI’, a new word for my
vocabulary.The founder and CEO Rio Sabadicci assisted me and said the Vinturi will take
the true guesswork out of aerating a bottle of wine. The idea made sense to me
and stimulated my curiosity.
I know that using a decanter gives wine time to breathe, thus allowing the wine
to open up and release its intended flavors and aromas.
Mr. Sabadicci said that the Vinturi aerator is ‘All the taste without the fuss
of a decanter’.
I bought into the idea.
I knew I had to experiment with wines on my own and with other skeptics to
validate Sabadicci’s claim.. The claim seemed too good to be true.
By the end of the day I was an owner of one of the three Vinturi aeration
devices. Mine was specifically made for red wine. Other versions include a
white wine aerator and a spirits aerator.
It was time to experiment.
I called a group of my wine friends and explained what I now owned. I said that
I would make dinner if each person would bring a bottle of red wine that either
needed decanting or a wine that we could judge before and after aeration.
Everyone was agreeable.
Two nights later the event took place in my dining room, which felt like a
surgeon’s office before surgery.
The bottles were lined up and the experiment was ready to begin.
We followed the simple
instructions from Vinturi. Hold the Vinturi aerator over a glass and pour wine
through the top. Vinturi draws in and mixes the proper amount of air for the
correct period of time, allowing the wine to breathe correctly.
The results were astounding.
Literally, in minutes, the first experimental bottle of red wine was aromatic
and bouquet-driven. Each person had a sample of before and after the Vinturi
All agreed that the aerated bottle of wine was superior in both flavor and
Our experiment continued with other bottles ranging in age from 1970 to 2009.
The same result was achieved over and over.
As a result of the experiment, I have acquired the other models, one for white
wines and the other for spirits.
The Vinturi is made specifically for wine drinkers and is a necessary device
for all wine lovers.
At $39.99 or under, the Vinturi aerator is money well spent. Visit www.Vinturi.com to learn more.