What is aeration?
Most red wines require aerating. The traditional method of aeration is decanting where the red wine is poured into a glass decanter.
Fully exposing the red wine to the air accelerates the softening (oxidization) of the more bitter tannins in the wine and removes off-flavors from long storage. Softening of the tannins reduces the bitterness.
Please note that if you wish to enjoy a red wine with full-bodied aroma, a mellow taste, complex layers and a lingering after-taste, the effect of aeration will be more obvious if you select red wines from grape varieties or growing regions with "strong tannins". For example : Grape varieties such as Cabernet Sauvignon, Cabernet Franc, Syrah, Petite Sirah, Nebbiolo, Montepulciano, Malbec, Tempranillo, Sangiovese, Sagrantino ; and growing regions such as Bordeaux, Burgundy, Rhone Valley, Barolo, Barbaresco, Rioja, Jumilla, Napa and Chianti.