The WinePrO2 is the best new wine tool in my arsenal. Whenever I'm drinking a "big red wine" I use the WinePrO2 so that I can enjoy it more - it makes it softer and more fragrant; it makes it ready to drink.
I was skeptical of another wine gadget. But when we bubbled pure oxygen into our wine and compared it to the same wine without oxygen, the difference was remarkable: smoother, softer, and brighter fruit! Now my wife will not drink wine without a treatment from WinePrO2. Simple, elegant, and most importantly, it works!
We have not yet found a wine that has not been improved by the WinePrO2. With our aged Bordeaux, the fruit became brighter and the mouthfeel richer. Flavors and aromas in white wines popped. And, in our experimentation, we even pulled a past peak bottle from the cellar. The wine's fruit had fallen away, leaving a hot and unexpressive disappointment. But WinePrO2 smoothed out the harsh alcohol and bitterness, and brought back some of the wine's lovely flavors. I believe the WinePrO2 is a fantastic tool for any wine drinker.
The food did not justify a great wine so we just used a decent plonk – (EDIT) Cabernet 2017. We tested a glass from the newly opened bottle with a glass treated with WinePrO2. What an astonishing difference. But both Liz and I think this is astonishing.
All the best,
My wife and I have been experimenting with the WinePrO2 for the past few days. We have opened three different wines, two from Napa Valley California and one from France.
Our first experience was with a 2015 La Croix Ducru-Beaucallou St Julien Bordeaux blend. We poured two glasses for each of us using the WinePrO2 with one of the glasses. Both of us noticed a significant difference in the two glasses. The glass which had been oxygenated was considerably softer and smoother. Also, the tannins seemed to have mellowed out.
Our second wine was a 2017 James Cole Chardonnay. We were excited about tasting a chardonnay after oxygenating it simply because of the different expressions of white wine. Once again, the wine which was oxygenated with the WinePrO2 was simply ready to drink while the other glass was still tight and not at all expressive. We were once again impressed with the distinct differences in the two glasses. My wife also mentioned that the nose of the oxygenated glass of chardonnay was much more pronounced than the other glass.
The final wine that we compared and the most anticipated of all was a 2016 Venge Bone Ash Cabernet. The Bone Ash cabernet is one of the biggest and boldest fruit forward cabernets from Napa Valley. I oxygenated our glasses with a full one second burst from the WinePrO2. The result was incredible. Both of us were astounded by the complete change in the roundness and balance of the oxygenated glass of wine. This is a wine that I usually open a full day before consuming, however, the one second burst of oxygen achieved the same result.
In summary I would like to say that the WinePrO2 is not a new wine gadget, it is a device that any wine drinker will appreciate and will use forever. One does not need to be a sommelier or even a serious wine consumer to appreciate the benefit of using the WinePrO2, even the novice will appreciate the result.
We tried putting this through its paces this evening, and I can reconfirm what both of you already know -- that it does indeed work as advertised to soften, round out, and heighten the aromas of a wine that "needs a bit of air."
We tried this on Chateau La Confession 2008, a big, inky bruiser of a St Emilion. This subject wine was not ideal for the experiment, as it was the second half of a bottle that we had already opened and decanted for two hours last night (that's how big, inky, and bruising it is!), but even though the opening time and decanting had already softened it considerably, the WinePrO2 still made a very noticeable and positive difference.
After a quick bubbling with the WinePrO2 -- and was it half a second? a second? I will need to work on calibrating this -- the wine was more aromatic, rounder, softer, and less "closed." To make sure this wasn't just placebo syndrome, we treated one glass and left another identical Riedel Vinum large Bordeaux glass untreated. First I and then my wife left the room and then returned a few minutes later to taste the two glasses without knowing which was which, and it was very easy to tell the difference, and which was the treated (and better) glass.
Most importantly, when I asked my wife which glass she wanted to take with her, she answered, "Why don't your aerate the other one?" I tried this one with a bit longer "spritz," and it was even softer yet. Is this the difference between half a second and a second? What if we tried it for two seconds or three, or five? This is all still to be figured out, but yes, the WinePrO2 does definitely do what it says it does.
The amazing product oxygenates a glass of wine with a one second pull on a trigger that instantly advances and improves the wine as if it were decanted for two hours.
This is an advance notice of a product that will revolutionize how we drink wine going forward.
Overall assessment: I'm a big fan of the use of technology to create efficiencies in our daily routines. I love how simple the device is to use and how quickly it gets the wine to the ideal drinkable state.
I tested the device with a bottle of 2016 Chateau Lescalle last night. I was impressed by how easy the set-up of the device was and appreciated the simple, straight forward instructions. For some reason I thought the oxygenation process would be a bit messy and even tried it over the sink to be careful, but was impressed with the cleanness and overall simplicity of the experience. Noiseless and no fuss.
The wine itself immediately opened up after the 1 second of oxygenation, tasting the wine before and after. Talk about efficiency! This is a great addition in my day-to-day life after a long day of work when all I want is a glass of wine without thinking about when I need to open the wine. It takes the thought out of the wine preparation process which is especially relevant with our busy schedules.
I'll be using the device frequently...
Thank you (and Eric) for including me in your “beta” test. By way of wine background I am a longtime member of Eric’s Commanderie de Bordeaux and of the Chevalier du Tastevin (until a few months ago was Grand Senechal of the Massachusetts chapter).
I tested your WinePrO2 with three wines over the last seven days. The results are as follows:
First test was with a 2000 Ch Lynch Bages, chosen because I’ve had trouble with the 2000s (despite Parker’s “wine of the century” ratings when released). I find on opening a quality 2000 and even after an hour’s breathing the 2000s still tend to be closed and somewhat unbalanced to my taste. In general somewhat of a disappointment given my rather sizable investment in the vintage. So, I eagerly looked forward to trying the WinePrO2 on this problem vintage. Two glasses were poured immediately upon opening, one with WinePrO2 oxygenation, one untreated. Without question the oxygenated wine showed a noticeable improvement over its untreated mate. It was smoother, softer, more well-rounded while the untreated wine had a characteristic edge to it in the finish. I’m sold, especially if the WinePrO2 can enhance flawed wines (TBD).
Second test, a young Barolo - a 2015 Aldo Conterno Barolo Bussia. We all know a big, classic Barolo should never be drunk young. So, a good test of the WinePrO2. I opened the Conterno, half-filled one glass straight out of the bottle, the other with a long, one second blast from the WinePrO2. Like the Bordeaux, I found the oxygenated wine was more approachable, with a smoother/softer finish. The finish in the untreated wine had more of an edge, more astringent.
Third test, a young Burgundy (Volnay 1er Cru 2015). Burgundies, as Eric knows, are my passion, but not in drinking young reds. 2015 was a great year for red Burgundies. They are big, but still young today. So if one elects to open and consume a young red Burgundy today (shame), the wine needs significant and rapid “maturation.” I gave one glass a good full second of WinePrO2 oxygenation, the other untreated, poured right out of bottle. My reaction: unlike the experience with the Bordeaux and Barolo, I tasted very little difference between the two. The oxygenated wine had maybe a slightly softer, more rounded taste, slightly less astringent, slightly less of an edge in the finish compared to the untreated wine, but nothing meaningfully different.
A couple of observations:
I’d have to say in all three tests I didn’t detect a dramatic difference between treated and untreated wines. The results are not night and day, but there is a difference with the WinePrO2. In all three tests the WinePrO2-oxygenated wine was more balanced, more rounded with less of an edge in the finish. The WinePrO2-treated wines “matured” somewhat, and, importantly, matured rapidly. As an analog, my wife and I tend to drink only half a bottle of wine at dinner these days. I open a full bottle, pour out half into a decanter for dinner consumption, then cover the residual half with a blanket of inert gas to preserve it (we use the Private Reserve Wine Preserver system). When we drink the second half of the bottle one or two days later, we find that the wine has opened and matured sufficiently to be noticeably more enjoyable. The slow oxidation of the second half over 1-2 days moderated by the inert gas layer is just enough to achieve this favorable result. In a way the WinePrO2 accomplishes much the same, but quicker.
Second, it’s interesting that of the three tests, the two bigger wines (the Bordeaux and the Barolo) showed more of a difference, favoring the oxygenated wine, than the softer, more feminine Burgundy. It would be interesting to do a broader test of WinePrO2 impact vs varietal.
...the testing will go on.
My new WinePrO2 was an immediate hit when we tried it. Three things we noted:
First and foremost, it consistently brought out clarity and brightness of flavor in the wines we sampled with it. We did “with” and “without” glasses side by side and, in each case, the glass “with” a shot of O2 was a more appealing variation on the wine in “without” glass. Over time, the “without” glass would tend in the direction of the “with” glass, but with WinePrO2 you get to drink the wine you were hoping for from the get go.
So far we have used it exclusively on relatively young red wines (all under 5 years old). It does not miraculously turn them into aged wines with muted colors, softened tannins, and nuanced/balanced flavors—no doubt reflecting that wine aging involves a lot more than oxygen exposure. What it does do is give you a more appealing young wine.
Its effectiveness seems to be temperature sensitive. A PrO2 shot to a freshly opened wine at 66-70 degrees (F) was much more effective than to one just out of the cellar at 60 degrees.
We tried the WinePrO2 on a 2018 Chanin Schock Family Syrah the other evening. This is a very young wine that is not ready to drink yet. We poured 3 oz. pours in identical wine glasses. The wine was nearly undrinkable due to its infancy. The Oxygen shot made a nice difference. It took away some the sharpness of the tannins. The tannin “cheek response” was much less present . Things got interesting when we gave an additional shot. The second shot made an equal if not greater improvement than a single shot. The effectiveness of this device on a very young wine was meaningful. In this case, it salvaged a bottle of wine that we couldn’t have consumed without a long decant.
We also tried it on a 2009 La Rioja Alta Viña Ardanza Reserva. We opened a bottle and immediately poured identical glasses and gave one of the wines a shot of O2. Again, it was a very observable difference and softened some of the rough edges, as well as brought out the fruit. The change was not profound, but it was observable and for the better. Subsequent glasses consumed post-testing we each given a shot of O2 since we enjoyed it more.
I would be curious to try it on older wines and see its effect. My experience with many older wines is that decanting kills them. Yes, there are exceptions, but many older wines are fragile and I wonder if a shot of O2 kills it, changes it in a neutral way, or improves some characteristic. This will be one of my next tests.
I have tried many aerators over the years and I have found most of them to be gimmicky at best. They get used a few times and are relegated to the failed wine tools bin. The WinePrO2 device is different - it is a fun, interesting, easy-to-use, and very useful tool, particularly for wines that are youthful in their development. I’m looking forward to more taste tests!
A fascinating and logical innovation. I am, as you know, not one for gimmicks when it comes to wine, preferring my thirty-year old Screwpull to tackle even the toughest corks. That said, I am no Luddite, and recognize that progress produces new ideas.
My concern when first confronted with the idea of the WinePrO2 was that here is another wine "toy" that uses technology to beguile the uninitiated and to create another layer that interferes with the simple enjoyment of wine. I was wrong. I set up a "controlled" test, selecting three wines, all quite young (2015-2017), to try out the system, a Bordeaux, a Burgundy, and a Rhone wine.
For each wine there was a marked change in the wine after application of WinePrO2. The most noticeable effect was for the Rhone wine (2017 Cornas from Jean-Luc Colombo) whose burly nature, deeply layered fruit, and powerful tannins and acids should be a good test. They were. The wine became more pliant immediately, with more supple textures and better fruit definition. The harsh edges were polished away in large part, and the varied flavors became more pronounced and defined, with no loss of structure.
The next best effect was for the Bordeaux (2016 Ch. Palmer). The wine was quite impressive even before the test, powerful and deeply flavored with both dense tannins and impressive acidity. The WinePrO2 enhanced the wine's best qualities, the fruit becoming brighter, the tannins softer and the earthen nature of the wine more integrated. It changed the wine from an immature Bordeaux to a more mature one after exposure to the elements.
I noticed the least effect on the Burgundy (2016 Echezeaux, Domaine Anne Gros). The wine without the test was already beautifully aromatic and expansive with the perfumed and floral nature of these wines already on display, and with focused red fruits with dry textures in the mouth. After the WinePrO2, the wine became smoother, the fruit sweeter, and more integrated, but I felt lost some of its character. I probably should have used a more robust and earthy wine from Nuits St. Georges or Clos Vougeot, but wanted to try the Gros wine. The test did not hurt the wine, but I felt did not materially enhance it either.
My overall impression, based on my test was that the device works well with the more powerful and coarse wines, but has an impact on every wine I tried. It is simple to use, and kind of fun to watch it do its thing. It is probably best to have handy when one wants a young wine to show better immediately. That said, a worthwhile addition to the wine enthusiast's toolbox.
First, I like the physical device. It is well made and works as expected. We have wine every evening and we have just left the WinePRO2 on the dining room table. We have been using it with all the wines we have been drinking from nice Bordeaux’s to some non-decrypt whites - to even a Portuguese Port! I suspect it will have a permanent place at our dinner table.
First, it removes the need to decant. Any glass of wine is ready to drink in a second with one short burst of oxygen. Even more than decanting, it makes the wine easier to drink, softer to the palate, and a more distinct nose, especially the second nose.
I see one interesting use of the device which is at any restaurant where they sell wine by the glass. The noticeable improvement in taste could certainly justify a slight up charge when using the WinePrO2.
Thank you for introducing this to us.
We opened one of our favorite wines last night, a 2016 Tignanello, to go with a big thick Florentine porterhouse. Normally, I would have decanted it for 2 hours. We poured four glasses, shot two of them with the WinePrO2, and compared them. Night and day. In fact, the device eliminates the need for decanting (and preplanning, which I am notoriously bad at). And, after enjoying those first WinePrO2 glasses, we shot up the other two. It may be my imagination, but the second glass seemed better than the first, perhaps merely a question of the wine’s temperature or the steak’s engagement with my palate.
My wife and I have been experimenting using the WneProO2 over the past week, essentially with every red wine we open. We’ve had 1996 and 2005 Rioja Gran Riservas from Coto de Imaz, and a 2016 Cote de Bordeaux from Chateau Montlandrie Castillon. The biggest improvement was undoubtedly with the youngest wine, but in ALL cases the one-second blast of pure oxygen definitely smoothed and rounded out all three of these wines. We look forward to continued experiments.
As a background, I am from a family of winemakers in Pommard, Domaine Megard, and I I tested your WinePrO2 with our family wine. I did not have the opportunity to test on other wines so far but will certainly do this with some Bordeaux, Barolo and Sonoma wines over the course of a few weeks.
I tested the WinePrO2 on our Pommard 2015, Domaine Megard, Burgundy. 2015 was a "Grande Annee" year for red Burgundies. They are not ready and will not be for many years...So I chose on purpose to test if this device would do the trick of "aging" faster our 2015 and obtain a rapid maturation.
I decided to do a blind tasting. I poured 2 glasses and used the WinePrO2 in one of them. Then I asked one of my daughters to mix the glasses without me in the room. Once done, I tasted both without knowing which was which.
I was successful to identify the difference between both of them, however this was mostly discernable on roundness and less edgeness on the finish. The aromas emerged as well in the treated glass, but you had to have a real knowledge of the wine to really be able to identify them.
The WinePrO2 seemed to have done its job. I will continue to test over the coming weeks....
Happy to have discovered this device and looking forward to testing it with other wines.
Wow! Tried my friend's WinePrO2 on my usual Cabernet Sauvignon, and by just dispensing a small amount of oxygen from the decanter, I couldn't believe the difference! The wine had a much smoother, more full-bodied taste!
I just can't enjoy wine the way I used to before I purchased my WinePrO2.
This has changed my enjoyment of wine forever, I can't have a glass without it!
Yep, I have seen a lot of wine ideas come and go over the 40 years I have been in the wine industry! This one actually changes the wine to make it more drinkable. It is one of those that you have to try it to believe it.
I found that the WinePrO2 helped integrate the structural components and softened the tannins of a one-year old Merlot, making it a more pleasant drinking experience.
I am not a wine snob, but I do enjoy a glass or two pretty much every day. If you want to know which of two wines tastes more like cassis or leather or tobacco, I’m not your guy. But I tried WinePrO2 on a 2012 Super Tuscan that I thought was dull and lacking flavor and was impressed with the result. In no time the wine had sparkle, energy, and taste. The product delivered a wake up call to the wine. Bravo!
I’m not sure I made a good choice in the way to loose some weight – I’m only drinking on weekends. With that said I did get two opportunities to try the oxygenator. I was impressed with its overall design, quick and easy use, and not having a decanter to have to hand wash and dry.
We are in a Covid bubble with one other couple and we all tried two middle of the road Cabs – there was a definite improvement in both.
We are so pleasantly surprised that a shot from the WinePro2 immediately enhances the fragrance and flavors of a range of young reds we’ve tried it on. It’s brilliant, and I’ve just now ordered another to send to my brother for Christmas!
Post thanksgiving daze did not prevent us from testing WinePrO2! We did a blind test on 4 glasses of Vieux Télégraphe 2010... Nathalie and I concurred with no hesitation that the with WinePrO2 were better. It felt like an instant décantation! My gut feel is that the WinePrO2 will show at its best with younger wines but even with a very ready to drink Chateauneuf it did take the acidity and excess tannins off and revealed a softer more grounded side of the wine. Congrats for their device to WinePrO2 and good luck!
We, like so many others, rave about the effectiveness of the WinePrO2 system. We tried a side-by-side comparison of “with” and “without” the WinePrO2 treatment on both an appealing and an undistinguished red wine - the Coppola Diamond Collection 2016 Black Label Claret (Cabernet Sauvignon) and a Heitz 2014 Napa Valley Cabernet Sauvignon.
When applied to the Coppola, the promise of the wine in untreated form came immediately alive in the treated glass - fuller, richer, with individual nuances much more clearly distinguishable.
In certain ways, the test on the Heitz Cabernet was even more remarkable: the untreated wine was flat, unremarkable, with a murky mixture of flavors and a noticeably disappointing finish. After the application of the WinePrO2, individual elements of the wine’s character separated into a more interesting combination and the finish was distinctly more agreeable.
We are BIG fans of your product and intend to both spread the word to all our friends and to buy a number of units to ensure a special Christmas for a favored few!
I selected the hour or so before last night’s Patriots game as an appropriate and worthy occasion. I am pleased to report that while the results of the game crushed my enthusiastically hopeful expectations, my pregame tastings exceeded them. In fact, they were by far, the best part of the evening!
I’m more of a traditionalist when it comes to wine. I don’t mind waiting in anticipation as a fine wine breathes and opens up as there is usually another wine already open and available while that happens. Almost any wine can benefit from decanting as long as it is not too fragile due to age. To me, this “waiting" is part of the process even if it is not always convenient. We’ve probably all noticed how much better a wine can show when alas, it’s almost gone…and this can be both humorous and frustrating. Sometimes it is amazing what aromas can be found even in an empty glass after the wine has already been finished…
I wound up choosing two wines for two flights, one for Burgundy and one for Bordeaux, each with varietally appropriate stemware, and poured identical amounts into identical glasses. All things were equal at the start. In the second glass of each flight, I used the WinePrO2 for a second and watched like some kind of old-fashioned soda jerk as the wine frothed briefly and the bubbles quickly receded to the edges of the wine and disappeared in a few seconds. My immediate reaction was a combination of child-like amazement and slight concern…did I just shock these wines to a point of no return? Not in the least…
The first wine was a 2018 Joseph Drouhin Gevrey Chambertin, chosen because I felt this would be a worthy challenge to your device.
First glass: As you know young Gevrey can be quite firm though this particular wine was not tight but rather intense with inviting aromas of black fruits and subtle hints of leather, spice and soil. The flavors matched the nose and for a teen, the wine was beautiful, not at all sharp with great mouthfeel and a long finish. It was very pleasing from the outset and I was somewhat surprised how approachable and enjoyable it was out of the gate. That said, Drouhin’s style is always one of elegance, charm and finesse and these characteristics were all quite evident from the nose right through the finish. It was delicious.
Second glass: The nose was quite similar but the black fruits were showing more ripeness almost as if I had let the wine sit for an extra 20-30 minutes or longer. This ripeness showed in the flavor as well, and the initial taste seemed slightly more smooth and approachable. It was most definitely different than the first glass but the change was subtle…just a slight additional sweetness in the fruit and a bit more softness. Though both glasses were wonderful, I did note the added benefit provided by the WinePrO2.
The second wine was a 2014 Annonce de Belair-Monange, Saint Emilion Grand Cru. This wine is a second label of the Grand Vin Chateau Belair-Monange, which is a union of the ancient terroirs of Chateau Belair and Chateau Magdelaine. Comprised of 90% Merlot and 10% Cabernet Franc, with vines averaging at least 25 years, the wine is made with the same approach as its big brother and 2014 was the inaugural bottling. This would normally be a candidate for a decanter but I decided to use the WinePrO2 instead.
First glass: The aroma was rich and powerful, displaying plump and juicy dark black fruits. On the palate, the power, richness and flavors matched the nose in a velvety and soft yet full bodied package that finished just a tiny bit green at the end, but not enough to detract from the overall enjoyment. This is most definitely a wine that calls for a hearty meal, something that I had not yet started when writing my notes.
Second glass: Again, the same rich, powerful nose with the black fruits described earlier, but this time they seemed a bit more ripe. On the palate, the flavors were slightly softer, more fruit-forward and while the hint of green stems remained on the finish, it was less so than the first glass. Eventually, in both glasses, the green on the finish diminished to the point of completely disappearing over time. It did seem that the second glass displayed additional ripeness and as it was tasted only a minute or so after the first, my conclusion is the difference was due to the use of the WinePrO2.
Both flights implied there was a benefit to using the WinePrO2. The differences were subtle and refined, but to be honest, we shouldn’t want or expect the changes to be shockingly obvious after only a minute or two. The evolution of a wine as it aerates takes time to really show a true impact and some things are worth waiting for, right? That said, if we wanted to give our glass a head start while we waited for our decanter to come around, the WinePrO2 suggests it is OK to provide the wine with a gentle nudge to reveal what it may be hiding without the normal wait.
In a society that more and more leans toward demanding instant gratification, the WinePrO2 may prove to be a handy device when you just can’t wait for that first glass of fine wine. It is simple, easy to use, well-designed and effective with results that are not aggressive but rather pleasantly understated. This is key as my preference would not be to be so disruptive as to completely replace the natural process, only to encourage it along without any negative impact.
I look forward to more experimenting in the days ahead. Your invention will remain handy at our house and I expect it will be put to good use for a long time to come.
I'm an avid wine consumer who knows a little more about wine than the average wine drinker but I'm no expert. My palate is not terribly sophisticated. I can judge the alcohol, tannin fruit balance well and identify the bold tastes. The subtleties of this flavor or a hint that are lost on me. And so it was to my surprise that I could immediately tell the difference between a glass aerated with WinePrO2 and one not. My son, daughter and I then did a blind testing. We all three picked the WinePrO2 glass. Everything was softer and rounder, and actually helped me define these characteristics for my children.
The WinePrO2 represents an advancement in being able to enjoy wine under ideal conditions. It provides essentially the same benefits as traditional aeration whether by decanting or using an aerator but at a much faster speed. I have used this device with wines of several different grape varieties and vintages and it consistently enhances the approachability and enjoyability of these wines. It is particularly useful in opening up young red wines that are otherwise hard and tannic on opening. While you would expect to use the WinePrO2 with red wines, I have also found it to have benefits with white wines, particularly those that are young and well oaked.
I enjoy wine but have not used devices like this before. It appears this device has some unique properties. I tried it with two young California Pinot Noirs, as well as a Cabernet Sauvignon and was rather surprised at the improvement wrought by this device, to say I was surprised would be an understatement. I presumed devices like this were Voodoo and one mast be a serious wine connoisseur to appreciate any type of difference it would make. Well, I sure was wrong. This made the wines I tried softer and the fruit became more prominent. I am impressed with the positive change the WinePrO2 made to each glass I tried it on. I look forward to trying this on other wines. The WinePrO2 appears well-made and functions as intended.
Well, I too, was a doubter about this neat little WinePrO2 package claiming to make wine alive, open, and completely drinkable immediately, with a small spritz of O2.
I can vouch for a huge immediate difference on the before and on the after use of WinePrO2. The red wines are fuller, deeper, and yes, tasted just better. Too simple and easy, and also very powerful when used with a Corvin where a single glass is the operative word without use of a full decanter. I’m thinking this device could work as a unique corporate gift or as a Christmas present for those who have wine as a front piece in their gustatory life.
I’m not a wine expert, nor am I much of a collector. I do, however, love a good glass of wine. So when I tried the WinePrO2 I thought it would be a chance for a regular consumer to provide a review.
I put the WinePrO2 to the test with a few of the wines in my “cellar”, not having any preconceived notions of what might be the effect. Here’s what I found.
On young cabernets (2017 Joseph Phelps and 2018 Peterson “Rumpus”, both Napa Valley) with lots of tannin, the result after a one-second shot of oxygen was a softer feel, particularly on the edges of the tongue, and a more immediate flavor from the grapes. In other words, you didn’t have to wait for the main event! The finish was also nicer and a bit more complex, in that my taste buds didn’t seem so overwhelmed with tannins and I could savor the lingering flavors.
On a 2005 York Creek Cab (that was admittedly on the verge of being beyond help) the WinePrO2 actually lightened up and balanced it, making it more drinkable. On a 2013 Ridge Merlot, the effect was to mellow out just a hint of bitterness but not change the character by much.
Now for the negative: On a 2013 Chappellet Malbec, the flavor became more crisp but it removed the warm, slowly developing flavors…perhaps an example of “too much too soon”. Similarly, on a 2017 Casa Pinot Noir, there was more life on the tongue but the plummy mellow flavors and caramel sensation were lost.
The WinePrO2 is not for every wine. The wines that are perfectly ready for you when you open the bottle – the Pinot Noirs, the less tannic full-bodied reds – don’t need the extra shot.
But I can sincerely recommend the WinePrO2 for the big, young wines that you want to get at right away! Whether that means trying one bottle of your recently purchased case of Bordeaux to get a hint of the future, or simply making a bottle of wine you picked up from the store more enjoyable for tonight’s dinner.
WinePrO2 Comment: Try cutting back the exposure time with lighter reds and whites which typically need less O2. Thanks