Definition: aeration

It is the process of oxygenating a young, powerful wine to bring out its bouquet and reduce the effects of reduction in the bottle. Aeration is often achieved by decanting the wine into a carafe. Simply uncorking a bottle, even long before a meal, is not enough to oxygenate the wine. On the other hand, aerating a wine that is on the decline is not recommended. It will lose what little it has left.