One short step from wine to cardiology!
Until now, wine was aired, decanted, poured into a carafe...but soon you will be able to optiwine it!
In order to soften the wine, to help it release its aromas and reveal all of its subtleties, nano-aeration is the best process available. Nano-aeration involves introducing a tiny amount of oxygen into the wine in the gentlest and most homogeneous manner possible. Michael Paetzold, a Bordeaux-based oenologist and Olivier Caste, a wine collector, invented the Optiwiner, a beautiful 16-sided stopper made from Surlyn, a thermoplastic resin as transparent as crystal, to optimise the process.
After uncorking a bottle, the Optiwiner is placed on the bottle. The bottle must then be gently tilted twice for a half bottle, three times for a 75 cl. bottle, while maintaining continuous pressure on the Optiwiner. The air present in the neck of the bottle will then slide along the stopper's 16 sides and spread out into the wine. All that's left to do is to wait 10 minutes before serving and enjoying a wine which will be showing off its best side!
Believe it or not, this innovation has piqued the interest of researchers...in cardiology in Cape Town, South Africa. The massive influx of oxygen following cardiac arrest can damage the heart. This led to a research program on nano-aeration being launched last April.