Ventilation is provided through the gutters along the wine between spiral and body and by subsequent turbulence between steel ball at the end of the spiral and straight spout at the end of the body, the emerging jet is therefore rather bulky vertically.
The principle is thus different from that of the aerator, which direct the wine to the decanter wall in order to use this for venting.
This also means that this aerator is less suitable for classic decanter in my opinion but rather makes in conjunction with decanters sense, which have a pronounced and high curvature at the bottom (eg the "O" Thums decanter from Riedel) because this curvature can meet better and constant alignment with a corresponding of the aerator, as would be the case when pouring directly from the bottle.
Thus, although a rather rabid but effekive ventilation is first generated in the aerator and then by vigorous splashing in the decanter, the zeitigt a powerful effect.
Cleaning is by design easy and thorough and inexpensive is all still.
Five Points
