| The Gran Cru wine funnel, which ideally goes with the thermometer, makes decanting from bottle to carafe spectacular. The light plays in the pouring wine, which is smooth because the wine passes through slits, instead of holes in the funnel. While the wine is being aerated, the little sieve picks up possible cork residue, which is easy to pick up and clean. |
| A must for any connoisseur of the finer tasting wines. | | But who say's that aeration has any effect on the taste of wine? | | Well in 1863, Napoleon III visited the biologist and chemist Louis Pasteur, and asked him to examine why French wines so often were destroyed in the casks during transportation. | | Pasteur already knew that oxygen in the air offered acetic acid bacteria good growth conditions. He discovered that even wines, which did not have access to oxygen during the maturation process, could absorb oxygen when it was decanted from cask to cask or onto bottles. Furthermore, the thickness of the cask had great influence during maturation. | | As a result, the solution to the transport problem was thicker casks, preferably made of oak. But Pasteur also discovered that slight oxidation can mature a wine, that the influence of oxygen is gradual - not sudden, and that there is enough oxygen in a bottle to allow it to evolve for many years. |
|
|
