Wine Pourers vs. Wine Aerators Pourers

" A completely original and patented decanting pourer, the Selection oxygenates your wine as you pour for a taste that is smoother and fuller.
Inside the neck of this pourer is an hourglass-like narrow passage-way called a venturi pipe. The venturi pipe increases the speed of wine flow and creates a vacuum that draws in air through the small vent hole. In addition, a special stainless screen disperses the flow before it leaves the pourer."
Beverage Factory

Wine pourers like the one above promise to decant your wine, while it is being poured into your glass. I’ve used this pourer for a couple years now and I can’t say I’ve noticed an appreciable difference. When it comes to decanting, my rule of thumb is to pour some into your glass and if you find decanting will further enhance the experience by all means do so. Back to this pourer, which I really liked when I first started using it but after a while it started to drip around the base and just a warning it does not fit all bottles the same. This pourer may actually fall into your glass, so be careful and crack delicate crystal.

"Serve wine with a touch of elegance. The Metrokane Velvet Wine Pourer with Stopper pours smoothly without drips. The stopper seals wine air-tight, preserving opened bottles of wine so that you can enjoy them later on. The pourer features an easy-grip velvet finish in black." Beverage Factory (no aeration value)
This one I liked quite a bit and it does not leak or dribble around the edges. I would recommend getting more than one. From my experience, at least 4 are recommended, the ratio I go with is 2 for white wines and 1 for red and 1 for a Port or a late harvest bottling. The thinking on this for the whites is you may start off with an aperitif of white wine or the appetizer. You simply push in the stopper and off to open the next bottle. While you will most likley finish the red, you can now feel free to tuck the white away. No fuss, no muss.

They also are great to have for your dinner parties, as they you will get nice even pours and your guests will appreciate wine not dripping on thier hands or sides of the glass.

The same can be said of after dinner wines like Port or a dessert wine which you may not finish in evening. With this pourer as eluded to above you can seal the wine back up and put back in storage with out a leak.They work very well!


Anonymous said…
Burgundy wine
(French: Bourgogne or Vin de Bourgogne) is wine made in the Burgundy region in eastern France.[1] The most famous wines produced here - those commonly referred to as Burgundies - are red wines made from Pinot Noir grapes or white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".

Burgundy has a higher number of Appellation d'origine contrôlées (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions. The various Burgundy AOCs are classified from carefully delineated Grand Cru vineyards down to more non-specific regional appellations. The practice of delineating vineyards by their terroir in Burgundy go back to Medieval times, when various monasteries played a key role in developing the Burgundy wine industry. The appellations of Burgundy (not including Chablis).

Overview in the middle, the southern part to the left, and the northern part to the right. The Burgundy region runs from Auxerre in the north down to Mâcon in the south, or down to Lyon if the Beaujolais area is included as part of Burgundy. Chablis, a white wine made from Chardonnay grapes, is produced in the area around Auxerre. Other smaller appellations near to Chablis include Irancy, which produces red wines and Saint-Bris, which produces white wines from Sauvignon Blanc. Some way south of Chablis is the Côte d'Or, where Burgundy's most famous and most expensive wines originate, and where all Grand Cru vineyards of Burgundy (except for Chablis Grand Cru) are situated. The Côte d'Or itself is split into two parts: the Côte de Nuits which starts just south of Dijon and runs till Corgoloin, a few kilometers south of the town of Nuits-Saint-Georges, and the Côte de Beaune which starts at Ladoix and ends at Dezize-les-Maranges. The wine-growing part of this area in the heart of Burgundy is just 40 kilometres (25 mi) long, and in most places less than 2 kilometres (1.2 mi) wide. The area is made up of tiny villages surrounded by a combination of flat and sloped vineyards on the eastern side of a hilly region, providing some rain and weather shelter from the prevailing westerly winds. T

he best wines - from "Grand Cru" vineyards - of this region are usually grown from the middle and higher part of the slopes, where the vineyards have the most exposure to sunshine and the best drainage, while the "Premier Cru" come from a little less favourably exposed slopes. The relatively ordinary "Village" wines are produced from the flat territory nearer the villages. The Côte de Nuits contains 24 out of the 25 red Grand Cru appellations in Burgundy, while all of the region's white Grand Crus are located in the Côte de Beaune. This is explained by the presence of different soils, which favour Pinot Noir and Chardonnay respectively. Further south is the Côte Chalonnaise, where again a mix of mostly red and white wines are produced, although the appellations found here such as Mercurey, Rully and Givry are less well known than their counterparts in the Côte d'Or. Below the Côte Chalonnaise is the Mâconnais region, known for producing large quantities of easy-drinking and more affordable white wine. Further south again is the Beaujolais region, famous for fruity red wines made from Gamay. Burgundy experiences a continental climate characterized by very cold winters and hot summers. The weather is very unpredictable with rains, hail, and frost all possible around harvest time. Because of this climate, there is a lot of variation between vintages from Burgundy.
You can find more info at:
Bill Eyer said…
Thanks for the comments about Burgundy. Not sure what it had to do with my post about Wine pourers and aerators, but again thanks for sharing! Cheers!
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