Aveine Aerator starts at $399
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Or, buy on Amazon

We tested the Aveine against an Immersion Blender to aerate a 2011 Cabernet Sauvignon from Raymond Vineyards in Napa Valley, CA (retail $110).

Last year we reviewed the Aveine Aerator by testing it with a bottle of young Croma Vera Cabernet Sauvignon. We later ran a separate test on an older 2014 Cabernet Sauvignon from Dunn Vineyards in Napa Valley.

Since then, we’ve received several emails asking how the Aveine Aerator compares to aerating with an immersion blender. We’re nothing if not curious, so we gave it a try.

The value proposition of the Aveine is that it uses micro-oxygenation to aerate wine within seconds, which would otherwise take hours in a traditional decanter. The Aveine is placed over the neck of the wine bottle. As you pour the wine, the Aveine adds ambient air directly to the flow of wine. You can set the Aveine aeration level from 1 to 24 hours using a touch interface on the Aveine.

Although we were initially skeptical about the Aveine, over time, we’ve found it to be our favorite aerator.

 

How We Tested

We tested the Aveine and an immersion blender on a 2011 Raymond Vineyards Reserve Selection Cabernet Sauvignon from Napa Valley, CA (retail $110).

An immersion blender is a handheld device that can be conveniently used to mix, puree, and emulsify just about anything a regular blender can. Think pureed soups, fruity smoothies, custom aiolis, fresh pestos, and apparently wine. We used a Cuisinart handheld immersion blender (about $70) set to the lowest blending speed for testing.

Our hypothesis for this test was that the Aveine 4-hour aeration setting would result in a higher quality wine than the wine aerated with an immersion blender.

As before, we also enlisted three colleagues to taste with us: Keith Abney, Amy Hart, and Steve Lloyd-Moffett, all long-time blind tasters.

First, we opened and immediately poured 2-ounce pours of the Raymond Vineyard Cab with no aeration. Then we set the Aveine at the 4-hour aeration setting and poured another round of 2-ounce pours. Then, we set aside approximately ¼ of the bottle for a 10-second immersion blending and ¼ of the wine for a 30-second immersion blending. We then served all the wines blind to the tasters so that the tasters did not know which had been aerated and which aeration approach had been used.

 

Findings

Aveine @ 4-hour aeration setting

Compared to the non-aerated Cab, we found that the Aveine 4-hour aeration setting increased the quality of the wine for all four of our testers. The intensity of the wine on the nose increased (from medium(+) to pronounced). On the palate, flavor intensity and tannin increased, and tasters identified more flavors of oak treatment (coffee) and aging (leather). The finish increased from medium(+) to long, and the overall conclusion about the wine increased from Very Good (no aeration) to Outstanding.

Immersion blender, 10 seconds

Aerating with an immersion blender for 10 seconds seemed to increase the perceived alcohol while decreasing the body from medium to medium(-). The finish increased from medium(+) to long, as it had with the Aveine. The overall conclusion about the wine was still Very Good, the same as the non-aerated wine. The greatest negative impact of short immersion blending seemed to be on the body of the wine.

Immersion blender, 30 seconds

Aerating with an immersion blender for 30 seconds was too long and made the wine unpleasant. Wine intensity was reduced on the nose and palate to medium(-). The body, tannin, and finish all decreased, resulting in a conclusion of poor for the wine.

 

Conclusion

First, let’s be clear: You will likely shock your wine colleagues if you use an immersion blender to aerate a bottle of wine. Our tasting panel of friends was initially quite concerned about our mental state when we suggested aerating a $100 bottle of wine this way.

Aerating wine with an immersion blender for a short period of time was, surprisingly, reasonably effective. In a pinch, blending wine for a short period of time (5-10 seconds) does seem to effectively aerate the wine. Getting the right amount of time would require trial and error, and it’s clear that 30 or more seconds is likely to ruin your wine.

 

Tasting Notes

Wine: Raymond Vineyards Reserve Selection Cabernet Sauvignon, Napa Valley CA 2011. Performed using the Wine and Spirits Education Trust’s (WSET) Structure Approach to Tasting (SAT). We aggregated the most common notes from all tasters.

Tasting #1: No aeration

• Appearance: Clear, medium garnet.
• Nose: Clean, medium(+) intensity with aromas of blackberry, raspberry, baked/stewed fruits, cedar, smoke, and savory. This wine is developing.
• Palate: Dry, medium(+) acidity, medium tannins, medium alcohol, medium body, medium flavor intensity. Flavors of blackberry, baked/stewed fruits, green bell pepper, wet stones, vegetal, savory. Medium finish.
• Conclusions: Very Good (Balance, Intensity, Complexity). Can drink now but has potential for aging.

Tasting #2: Aeration with Aveine, 4-hour setting

Only changes from no aeration are noted.

• Nose: Intensity increased to pronounced. Also, detect red cherry, green bell pepper, and increased baked/stewed fruits.
• Palate: Flavor intensity increased to medium(+). Tannin increased to medium(+). Also, now detect flavors of coffee and leather. Long finish.
• Conclusion: Outstanding (Balance, Intensity, Length, Complexity)

Tasting #3: Aerated with Immersion Blender, 5 seconds

Only changes from no aeration are noted.

• Nose: Now detect red cherry.
• Palate: Alcohol increased to medium(+) alcohol. Body decreased to medium(-). Long finish.
• Conclusion: Very Good (Balance, Complexity, Finish). Can drink now but has potential for aging.

Tasting #4: Aeration with Immersion Blender, 20 seconds

Only changes from no aeration are noted.

• Nose: Reduced intensity to medium(-). Decreased intensity of fruit; increased intensity of cedar.
• Palate: Tannin decreased to medium(-), alcohol increased to medium(+), body decreased to medium(-), flavor intensity decreased to medium(-). Finish decreased to medium(-).
• Conclusion: Poor.

Winemaker Notes for 2011 Reserve Selection Napa Valley Cabernet Sauvignon

Provided for reference

“Our 2011 Reserve Selection Napa Valley Cabernet Sauvignon opens with brilliant aromas of dark red fruits, sweet tobacco, mocha, and brown spice. Licorice, Asian plumb, dark chocolate, and raspberry flavors envelop the palate and are supported by integrated tannins and lead to a satisfyingly long finish. Enjoy this wine over the next 5-8 years. Blend: 93% Cabernet Sauvignon, 3% Petit Verdot, 3% Petite Sirah, 1% Merlot.”

Aveine Aerator starts at $399
10% off when you use our affiliate code: 66E92C9
Or, buy on Amazon

Published February, 2023