Story of the Slow Wine Pourer, where did the idea come from?
It all started with a restaurant owner who has a huge passion for wine. He loved to experiment and he found out that aerating a wine is not always beneficial. He thought of ways to pour wine without aerating it and in his search he used his customers as a test panel. Soon he found out that his customers could clearly state a difference between wine poured with and without aeration. After reaching this conclusion he reached out to us. This is how the idea of the Slow Wine Pourer was born and the journey began.
It’s not an Aerator
As it turns out that older wines already contain enough saturated oxygen, there is no need to aerate these wines. The oxygen enters the wine through the cork during the time it is kept in the bottle. Pouring these vintage wines ‘the usual way’ would add even more oxygen. It’s was like exposing an fossil to the air and sunlight: it will disintegrate in minutes.
In some occasions oxygen is desirable and in others it’s not. After you opened a bottle, you may want to help the wine “breathe” by swirling it in the glass or decanting it to expose it to oxygen. This will help to develop the flavor pallet, soften the taste and let the wine open up. This goes especially for young and medium aged wines.
But when you’re trying older or more delicate wines, a copious amount of oxygen is something you want to avoid. We discovered that the solution for this is to pour the wine as slowly as possible. Therefore our Slow Pourer does exactly the opposite of an aerator.
Two way function
The Slow Wine Pourer works two ways. First a thin straw will gradually guide the air into the bottom of the bottle. This is unlike a normal pour, where the air is sucked in through the bottleneck and swirls the wine firmly. Secondly the wine is poured through a tube directly to the bottom of the wineglass. The glass is filled with as less swirling as possible. It’s like watching a bathtub slowly fill with water. No rush here, just enjoy the moment of wine filling your glass.
What oxidation does to wine
Our sense of taste can identify an oxidized wine at 8.6 parts per million (ppm). So what’s the ideal ratio? No more than 6 ppm. Over-aerating a wine can lead to an unpleasant taste. The taste can turn flat and get hints of cooked fruits. Using the Slow Wine Pourer you get in control of the amount of oxygen you add to your wine. It allows you to experiment with the taste. You can pour and drink immediately, or wait for a moment and see what happens.