A bottle of wine can be considered as a room that needs to be aired if it has remained closed for a long period of time. As such, opening a long aged wine before drinking is essential. Young wines that have not been aerated may have a bitter, rather alcoholic taste. When they come in contact with the oxygen in the large surface area of the decanter, they release their aromas and are automatically altered, and softened. Exposing wine to the air allows it to breathe. Aeration using wine aerator is so important because we can only distinguish four types of tastes with our tongue, while all the other impressions from wine come through our nose. All the aromas that are developed after years of aging mingle with the air and become more intense and more complex.