http://www.amazon.com/dp/B00GR0INUQ/?ie=UTF8?m=A23MU8HJQ2S5EZ&keywords=red+wine+aerator Wines are placed on the bottom shelf because they are generally inexpensive. We all know that. However the question to ask is, "Why are these wines less expensive?" Some bottom shelf wines actually have a lot of potential, but because they are so young that quality is hard to see. The key is to first clear away the haze. After a red wine has aged with the skins in an oak barrel, it is strained and transferred to a bottle where much of it's aging occurs. When a wine is aging in the bottle, it's not just sitting there. There are many chemical reactions taking place. One of the processes that takes place during bottle aging, is for the small bitter tannins to bond together to form larger smoother tannins, which occurs over a long period of time. Consider that every bottle aging in the winery requires a piece of real estate and that is computed down to the cost per bottle per month. Somewhere in the bottle aging process, analysts figure out when the a bottle of wine can stop costing money and start earning money, at which point it's sold in the market place. A young wine may have all the other factors that go into a better wine EXCEPT for the time required in which to fully age in the bottle. In order to bring useful information to the consumer, bottom shelf wines are being tested with an aerator to figure out which wines increase in value after aeration. This information is provided in a series of Internet videos called The Best of The Bottom Shelf. With this insight a consumer can target select wines that have a hidden quality and avoid others that do not respond to aeration. There is no question that wine aerators work, the important question is, "Which wines respond and improve the most with aeration?" And just because a wine responds to aeration, doesn't mean it will improve. After…
