Wine Aerator

Code 9149

£0.00

£17.00

Wine Aerator

Instant aeration, no batteries required. Enjoy delicious red wine in a breeze.

Voted No.2 in '10 best wine aerators in 2026' by The Independent

Easy to use
Enhances the flavours and aromas of wine by increasing its exposure to oxygen
No batteries required
Includes tabletop stand
Aerates wine in seconds (a decanter can take up to 3 hours)

Here's how it works:

When wine is poured through the aerator, it passes through a specially designed central chamber that draws in air. This process, known as aeration, allows oxygen to mix with the wine, initiating a series of chemical reactions.

The oxygen interacts with the wine's tannins, softening their astringency and releasing volatile compounds responsible for the wine's bouquet and flavour profile.

By breaking down the ethanol and sulfites, harsh notes are mellowed, making the wine smoother and more enjoyable. The immediate oxygenation process mimics the effects of traditional decanting, except this is done in a fraction of the time.

Let the aerator do the work for you, then sit back and enjoy a delicious glass of red wine.

Check out our other wine accessories here.

FAQs
VIDEO

How does a wine aerator work?

As red wine is poured through the aerator, it passes through a specially designed chamber that draws in oxygen. This aeration process causes a series of chemical reactions that softens tannins, and releases flavour.

The immediate oxygenation process mimics the effects of traditional decanting, except this is done in a fraction of the time.

Prefer things more traditional? Try our Twist Wine Decanter, for a more conventional method.

How do I use the wine aerator?

Simply hold the aerator funnel over your empty glass and pour. Use the tabletop stand directly afterwards to prevent spills and drips from the bottom of the aerator.

Are aerators just for red wine?

No! Although traditionally used more frequently for red wine, aerators can also be used to improve the flavour of white wine. An aerator can help to elevate the flavour of younger white wines, that haven't had the chance yet to breathe.