Screw-cap wines generally benefit from more aeration, not less, than cork-sealed wines. Exposure to oxygen imparts two key benefits. Mainly, it helps soften the texture and enhance fruity flavours. Decanters are designed specifically for this purpose, with wide bowls to maximize the wine’s surface area as it sits on the table. Young wines as well as old, whites as well as reds, can improve with air contact over a few hours (beyond about eight hours a wine can start to fade). Yes, this applies even to wines that are “ready to go.” Not that you need to go out and spend a bundle on a decanter to enjoy wine. Just pour and go; it should taste good regardless. Aeration also can rectify a wine flaw that’s most commonly encountered with screw caps rather than corks. It’s called hydrogen sulphide, an unpleasant odour that can reek of rotten eggs. The chemical, though harmless, can be produced during fermentation, typically by yeasts that have been starved of energizing nitrogen.
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