Aeration is the process of exposing wine to air, typically by swirling in a glass, using a decanter, or with a specialized aerator, to help it “open up” and release aromas and flavors. For many young red wines, especially those with firm tannins or reduced aromas, aeration can soften harsh edges and enhance complexity, making the wine more expressive and enjoyable. However, too much air—or too much time exposed—can flatten delicate wines, especially older vintages or lighter styles, causing them to lose nuance or oxidize prematurely. In short, aeration can elevate a wine when done thoughtfully, but it’s not a one-size-fits-all solution.