Aermate Wine and Spirits Aerator

Denise Landis

Denise Landis

Denise Landis is the founder and editor in chief of The Cook's Cook. She has been a food editor and recipe tester for over 25 years.

Wines and spirits change when they are exposed to air. Allowing a wine to “breathe” permits sulfites (added to most wines to prevent oxidation) and naturally-occurring carbon dioxide to dissipate. Tannins – chemical compounds that create a sense of roughness on the tongue – soften with exposure to air, and this allows the flavor of wine to mellow and become more complex.

The Aermate is one of the newest – and cleverest – methods of aerating liquors of all kinds. Made of stainless steel and silicone, it’s comprised of a long hollow rod with a bulb at the top, and a porous tip at the bottom through which air is forced when the bulb is squeezed. The thousands of tiny bubbles emitted from the tip aerate the liquid quickly and neatly.

Does it work? A tasting in the test kitchen of The Cook’s Cook led us to say yes. Young red wine lost some of its tannic edge, whiskey became more aromatic. Easier and faster to use than pour-through aerators, and simple to clean and store, the Aermate received high marks all around.

For more information about how Aermate works and a list of retailers see

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