aerate
AIR-ayt
/ˈɛər.eɪt/
To expose a liquid to oxygen in order to soften harsh astringency and activate closed aromas.
In wine, aerating accelerates oxidation to make young, tightly wound wines more approachable.
The story behind the word. Derived from Latin 'aer' (air), which came from Ancient Greek 'aer'. The verb 'aerate' entered English in the 18th century as chemists studied atmospheric gases and their solubility in liquids.
Word relationships
- oxygenate: 'Oxygenate' is scientific/medical; 'aerate' is common in culinary and sensory contexts.
Commonly confused with
- irrigate: Irrigate means supplying water to land; aerate means supplying air to liquid or soil.
Word family
- aeration (noun): The process of introducing air into a liquid.
- aerator (noun): A device used to mix air with a liquid.
Collocations
- aerate wine
- vigorously aerate
- aerate in a decanter
- allow to aerate
Example sentences
- "Swirling wine gently in a large glass helps aerate it, releasing volatile fruit aromas into the glass." Sensory Preparation
Memory hook
AERate = add AIR to activate aromas. Let the air bring flavor to life.
When not to use
Do not aerate extremely old, delicate wines, as excessive exposure to oxygen can ruin their delicate flavors instantly.
Fun facts
- Pouring wine through a handheld aerator can replicate hours of slow decanting in just a few seconds.
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