September 1, 2008 The world will consume 25 billion litres of wine this year, which makes the Vinturi a very important invention. That’s because most wines needs to “breathe” – a bottle of wine drunk within a half hour of opening will not taste as good as one which has been allowed to aerate for an hour or more. Decanting wine speeds up the aeration and oxidation process, but not like a Vinturi – operating on Bernoulli's principle (as the speed of a moving fluid increases, the pressure within the fluid decreases), the Vinturi does what decanting will do in an hour in the time it takes to pour a glass. At US$40, the tiny Californian invention may well destroy some time-honoured rituals, but it’s a killer product in a thriving industry
Any wine buff will tell you that wine which has been allowed to breathe tastes better. as wine breathes, it releases its aromas and flavours, and given a suitable period of time (depending on the age and type of the wine), you’ll notice a better bouquet, enhanced flavors and smoother finish.
When wine is poured in the vinturi, its design creates an increase in the wine's velocity and a decrease in its pressure. This pressure difference draws in air, which is mixed with the wine for ideal aeration.
The US$40 package includes the Vinturi, a drip stand, and carry pouch.
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