No decanter? No problem! How to aerate wine without fancy tools

Why aerate wine?

Aeration exposes wine to oxygen, which:

• Softens harsh tannins, especially in young red wines.
• Reduces sulfur-like or overly alcoholic aromas.
• Enhances fruity and floral notes.
• Creates a smoother, more balanced taste.

Full-bodied red wines like Cabernet Sauvignon, Syrah, or young Beaujolais Cru benefit the most from aeration. However, even some white wines can improve with a little oxygen exposure.

How to aerate wine without a decanter or aerator

Swirl the wine in your glass 🍷

The simplest way to aerate wine is by swirling it in your glass.
Here’s how:

1. Pour your wine into a large-bowled glass ;
2. Gently swirl it for 15–30 seconds ;
3. Notice how aromas become more pronounced as the wine interacts with air.

This method is effective for a single glass but less practical for a full bottle.

Use a wide-bottom glass or bowl

If you don’t have a decanter, use a large glass, a measuring cup, or even a mixing bowl:

1. Pour the wine into the container and let it sit for 15–30 minutes ;
2. The increased surface area allows more oxygen to interact with the wine.
3. Pour it back into your glass and enjoy.

This method works well for a full bottle, though it takes more time.

Pour the wine back and forth (double pouring)

A quick and effective DIY aeration technique:

1. Pour the wine into a clean pitcher, bowl, or large measuring cup ;
2. Pour it back into the bottle (using a funnel if needed) ;
3. Repeat this process 2–3 times.

This agitates the wine and speeds up oxidation, mimicking the effect of a decanter.

Use a blender (hyper-decanting)

For the bold and adventurous, using a blender can rapidly aerate wine:

1. Pour the wine into a blender ;
2. Blend on high for 15–30 seconds ;
3. Let the foam settle before pouring.

This method works exceptionally well but might seem unorthodox. If you’re unsure, try it with a small amount of wine first.

Shake the bottle (with caution ⚠️)

A quick way to introduce oxygen:

1. Reseal the bottle and shake it gently for a few seconds ;
2. Let the bubbles settle before pouring.

This method is best for wines that need aggressive aeration, but be careful—it can make wine frothy!

Warm the wine slightly

Cold wine holds onto its tannins and acidity more tightly.
Allowing wine to warm up slightly (by cupping the glass with your hands or letting it sit) can mimic some of the effects of aeration.

Discover also our sommelier’s secret hack : aerating Beaujolais with a milk frother. 🪄

Which wines benefit most from aeration?

• Best candidates: young red wines, particularly Cabernet Sauvignon, Malbec, Syrah, and Beaujolais Crus ;
• Less necessary: older wines, delicate reds (like Pinot Noir), and most white wines ;
• Avoid aerating: sparkling wines, as excessive aeration removes carbonation.