Bob's Blog: Give it Air

British inventor, Michael Pritchard, recently launched a £50 cannister called Winewizard that pumps millions of microbubbles into a glass of wine. The process, he claims, “improved the taste of cheaper reds, whites and rosés, or brings younger, high-quality wines to maturity.”

A six-month study by Plimpton College in East Sussex “found that some wines effectively aged by up to ten years with one quick application of the pump".

It increases the surface area of the wine by 10,000 times and successfully replicates a process that usually takes place over years or even decades in a cellar – meaning the wine can reach its optimal potential in just seconds,” Pritchard said.

Sound a bit far-fetched? Most wine drinkers will have experienced a boost in wine quality when robust reds are sloshed into a decanter. I choose to drink red wine in large glasses to expose the wine to air. The process can be accelerated by swirling the glass for extra air exposure. The wine often seems to become smoother and more complex. Why shouldn’t a man like Pritchard, who was awarded an MBE for services to innovation in 2013, refine the process of oxidation and make it even more effective?

Winemakers worldwide use a process called micro-oxygenation that was authorised by the European Commission in 1996. Micro-oxygenation controls the uptake of micro doses of oxygen and can benefit wine in a number of ways, including softer tannins and a silkier texture.

I plan to order and test drive a Winewizard to see if it lives up to its claims. Until then I will continue to swirl my wine glass vigorously.