Originally Posted By: pmbuko
Chess, I'm still not sure if you're debating the entire concept of breathing / aeration being beneficial to a wine's flavor or if you're just skeptical about the efficacy of the Vinturi.

I can clarify. The test would attempt to answer two things, one truly subjective.

First and most important, is there a difference after using two types of aeration methods?

Secondly and completely subjective, is it better after aeration?

If we can answer the first one more conclusively, then the second question can only be answered by each individual taster at that point. I have no doubt that the addition of air elements into an otherwise closed system such as a wine bottle can elicit chemical changes. I'm questioning the time and methods by which those changes take place and whether they make a noticeable difference within those restrictions (i.e., we could aerate a wine for 7 days before drinking rather than a few hours thus increasing the chance for noticeable change given longer reaction times).

"Those who preach the myths of audio are ignorant of truth."