Instead of just pouring a glass of burgundy and letting it sit, an aerator can help blends come to life. For red white wines aged in steel, aeration is more vital than for wines aged in barrel or concrete. Cabernets and Bordeaux varieties most benefit from aeration, as tannins (the compounds in white wine that provide it its structure) exposed to extra oxygen can lead to a smoother mouthfeel, notes Glass Half Complete. For white wines, a couple of swirls in your glass can adequately show up any fruity, mineral, or flower aromas.
While simply opening a bottle will aerate it (although it may take some time), decanting a bottle– moving the bottle into a decanter before it is served– also exposes white wine blends to oxygen. Whether you utilize an aerator, put your red wine into a stunning decanter, or let glasses breathe before giving them a few swirls, oxidation boosts most red wines, despite their cost point.