Wine, like us humans, benefits from the “everything in moderation” rule. A moderate amount of aeration will inject a good amount of oxygen into the wine, vastly improving its taste and bouquet. However, leave wine to aerate too long may expose it to too much oxygen and the wine will start to oxidize. As wine oxidizes, the flavor and aroma become flat and the color will change from a robust red, to an unsightly dark brown. This oxidation takes hours, if not days to ruin a good wine. That is why in-bottle stopper and electric wine aerators are so popular. They only aerate the wine you pour and the rest is kept safely ensconced within its protective bottle.\r