Breathe… Introducing the World’s First Winefall™

San Francisco—The memorable “no wine before its time” quote from Orson Welles a generation ago trained many a wine drinker that the older a wine is, the better. But who has the time to wait these days? Sparked by this simple quandary, the WineFall was born.

The WineFall, considered an aerator—not a decanter— was engineered out of necessity according to creators Peter Nudi and Tom Hassur. “Simply, the WineFall was made for wine lovers (like ourselves) who want enjoy our wine now, not a few hours after opening, or five years after aging in a bottle.”

The artisan-crafted hand-blown glass wine aerator engineered to simulate years of aging or hours of breathing.
www.thewinefall.com/glassblowing.html

Background
The WineFall is functional art that accelerates the aeration process exponentially by organically simulating a stage of development that might normally be acquired after years of aging or hours of breathing. The process brings forward aromas, flavors and characteristics of the finest wines, and makes all wines, young or old, ready to drink immediately.

“The WineFall is a visual treat, a purely unique process in which to enhance the flavor of any wine, a valuable investment for the wine affectionate,” says John Bambury, Owner of Bonneau Wines, LLC.

Novice and expert wine drinkers alike are realizing the benefits of letting wine breathe a little air to expand its countenance.

“The WineFall is a glass decanting apparatus that aerates wine more efficiently than can be done by splashing the wine back and forth between two decanters for a half hour.”

How it works
“The wine is poured into the top of the WineFall, and the liquid sluices layer-to-layer through the hand-blown glass into the waiting decanter below,” says Berger. “The effect is not only stimulating to the taste buds, but aerates the wine in a way I haven’t see any other device achieve.”

The aerator gently pulls the wine apart to its smallest possible component, allowing the wine to aerate; then gently re-integrates it into a decanter or wine glass.

“Since wine is bottled in a vacuum, when oxygen interacts with the tannic acids it separates the tannins, rounding out the edges,” says Nudi.

“I see the WineFall as a way to open up young wines and demonstrate what the future of the wine will bring, thus helping us sell wine that would normally need to sit in the storage room for months,” said Tim McIntosh, Owner of M Winery. “To be able to instantly re-create two hours of decanting right after the cork is pulled is awesome! It helps us promote our early releases of Meritage/Bordeaux blends to our customers.”

“On a personal note,” adds McIntosh, “there’s no more waiting around for my private big reds to spread their wings. I take it with me everywhere.”

“For the wine lover and collector with all the accoutrements of the trade, this is one device that may be used more frequently than all the others,” says Berger.

For more information, or to purchase The WineFall, visit: http://www.thewinefall.com.

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