When it comes to wine, the term “stronger” can have different meanings. If by “stronger” you mean that an aerator can enhance the intensity and depth of the flavors and aromas in a wine, then yes, aerating can make a wine stronger in that sense. However, if by “stronger” you mean that an aerator can increase the alcohol content or overall potency of a wine, then no, aerating does not have that effect.
A wine aerator is a device designed to introduce air into the wine as it is poured, which can help to open up the aromas and flavors of the wine. This process, known as aeration, can be particularly beneficial for young, tannic red wines or wines that have been aged for several years. By allowing the wine to mix with oxygen, the tannins can soften and the aromas can become more pronounced.
However, it is important to note that aeration cannot magically change the quality of a wine. If a wine is poorly made or has inherent flaws, such as TCA (cork taint) or brettanomyces (commonly referred to as “brett”), aerating the wine will not improve it. In fact, these flaws can become even more prominent and unpleasant as the wine breathes.
Personally, as a sommelier, I have encountered situations where aerating a wine has either enhanced its positive attributes or made its flaws more apparent. For example, I once opened a bottle of red wine that had been stored for a few years and had developed a beautiful bouquet of dark fruits and earthy undertones. After using an aerator, the aromas became even more pronounced, and the wine tasted more balanced and smooth on the palate. It was a truly enjoyable experience.
On the other hand, I have also encountered wines that had off-putting aromas or flavors, such as a damp cardboard or wet dog smell due to TCA. When these wines were aerated, the undesirable aromas became more pronounced, making the wine undrinkable.
While a wine aerator can enhance the flavors and aromas of a wine, it cannot change the fundamental quality of the wine. If a wine is flawed or poorly made, aerating it will only amplify those negative aspects. It is always important to assess the quality of the wine before deciding whether or not to aerate it.