I think as a sommelier it’s my responsibility to try out and test the new wine “things” on the market… Ok, I just get a kick out of them and if it’s a cool new gadget, well… You don’t want to be the last kid on the block to get it, now do you?

This new thing has been out for about a year now I think, but I wanted to share because I really like this one.

The Vinturi rocks.

Here’s the skinny. It’s an aeration funnel. That means it helps add lots of air to the wine. There have been many styles I have seen and tried, some crazier than others. But this one has got the goods.

I have one at home and I have one at the office. It has a permanent home on the counter, and I used it tableside at Le Croc all the time for big reds that could use some air. At home, it’s “Vinturied” straight into the glass and at the restaurant into a decanter. For restaurants, the gurgling sound effects certainly help with the show. Conversation ensues about “what the heck are you doing?”

So behind the scene, as someone much smarter than me informed, Vinturi is named for the Venturi effect. The physical property used in the bunsen burner, old fashioned carburetors (The ones you could see what they did, not today’s fancy car computer version.) and gas masks. Basically as the wine goes through the funnel it creates a vacuum pulling air in through the pin holes on the sides. It then blends the wine with the air in a very effective, thorough way.

The best way to explain why it works, is similar to why use the right Riedel stemware. It does not make the wine better, but it lets the wine show in its best possible light. And it makes sense doesn’t it? We all know decanting is always a good thing but gone are the days when we actually open a bottle and give it some time before we jump in.

Lastly, I know it’s a wine “gimmicky” thing, but if you get one for Christmas… Use it.

Cheers,