The surprising trick: aerating Beaujolais with a milk frother

In a twist that might raise a few eyebrows, Belgian sommelier and physics professor Fabrizio Bucella suggests a curious method: using a milk frother to aerate your wine. Yes, the same tool you use to froth your morning latte can also be used to unlock the full potential of a young Beaujolais.

Simply dip the frother into your glass and turn it on for a few seconds. This introduces tiny bubbles into the wine, mimicking the** process of micro-oxygenation** that winemakers sometimes use to soften tannins and enhance aromas. Bucella swears by the technique, exclaiming, “It’s not the same wine!” after trying it. In just a few moments, the wine’s aromas open up, and the tannins soften, leaving you with a much more enjoyable experience.

This method is particularly useful for young, tannic reds, such as Beaujolais Villages, Morgon, or Moulin-à-Vent, where a bit of aeration can significantly improve the wine's drinkability.

Why even young Beaujolais wines benefit from aeration ?

You might think that only older, more structured wines need to be aerated, but even young Beaujolais can benefit from exposure to oxygen.
In fact, aerating young wines can make a noticeable difference, especially when they are from more structured Crus like Morgon or Moulin-à-Vent, which often have more tannins and complexity than their lighter counterparts.
Here’s why aeration matters, even for younger wines:

• Softening Tannins: Many young red wines, including certain Beaujolais, have firm tannins that can feel rough or astringent. Aeration helps to soften these tannins, making the wine smoother on the palate.
• Opening Up Aromas: Some young wines can be "closed" upon opening, meaning their aromas are not fully expressed. By exposing the wine to air, you allow its bouquet to develop, revealing more of its fruity, floral, or spicy notes.
• Balancing Acidity: Beaujolais is known for its vibrant acidity, particularly in the younger wines like Beaujolais Nouveau. While the lively acidity can be refreshing, a bit of aeration can help mellow the sharpness, creating a more balanced wine.

Different aeration methods for Beaujolais

There are several ways to aerate a wine, and the method you choose should depend on the style of Beaujolais you are serving.

Opening the bottle an hour before

For light, fruity Beaujolais styles like Beaujolais Nouveau or Fleurie, simply opening the bottle and letting it breathe for about an hour can often be enough. These wines don’t require extensive aeration, but a little air will enhance their fresh fruit characteristics.

Decanting the wine

Decanting is particularly useful for more structured Beaujolais Crus like Morgon, Côte de Brouilly, or Moulin-à-Vent. Pouring the wine into a decanter exposes it to air, allowing its tannins to soften and its complex aromas to unfold. These wines may need one to two hours in the decanter before they are ready to shine.

Using a wine aerator

Wine aerators can also do the trick, especially if you regularly enjoy young or tannic wines. These devices attach to the bottle's spout and introduce air into the wine as it’s poured, providing almost instant aeration. High-end models, though pricey, offer fine-tuned aeration that can be adjusted to different wine styles.

The milk frother hack: a quick fix for young Beaujolais

The milk frother method offers a quick solution when you don’t have time to wait for traditional aeration. It’s most effective with young, tannic Beaujolais that may need a little extra oxygen to reveal their full potential. This trick works particularly well for Beaujolais Villages and more structured Crus, where the tannins can be a bit firm right after opening.

However, this method is not suitable for all wines. Older Beaujolais wines, especially those with a few years of bottle age, tend to be more delicate and may suffer from too much oxygen exposure. For these wines, it’s better to let them breathe gently in the glass rather than using more aggressive methods like the frother.

Not all Beaujolais needs aeration

While aeration can significantly improve some wines, it’s not always necessary. Beaujolais Nouveau, for example, is designed to be enjoyed fresh and fruity, right after release. Over-aerating a wine like this could strip it of its youthful vibrancy. The key is to know when aeration will enhance the wine and when it’s best to enjoy it as it is.