Originally Posted By: mdrew
I love my Venturi. I use it without even thinking about it any more. I just pour through it into a decanter. I’ve done enough tasting with / without to know for certain that it opens up red wine and any other testing or comments to the contrary mean little to nothing to me. I don’t use it for white wine though. I suppose it couldn’t hurt, but I’ve never felt any desire to need it, as I often do with some of my more powerful mountain fruit reds. The only time I do not use it, is when I open an aged red where I need to be real delicate – 20 year plus stuff. For those bottles, I’ll just use the decanter, but I use that mostly for sediment.


And this brings up another variation on the topic. IF it does do something to the wine, how do you know when you want to use it?
Why not with an older red?
Only with harsh reds?
Or full bodied wines?

One would almost have to taste a glass w/o using the Vinturi, and one with, then decide how they want to treat the rest of the bottle.


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