Venturi-Type Wine Aerator With Adjustable Aeration

A wine aerator that produces variable size bubbles comprising:

• a fluid passage that includes a throat portion for creating a lower pressure and drawing air bubbles into the passing wine according to the Venturi principle;
• a first plurality of air channels of first cross-sectional area permitting ambient air to reach the throat portion of the fluid passage for producing air bubbles of a first size;
• a second plurality of air channels of second cross-sectional area that is greater than the first cross-sectional area permitting ambient air to reach the throat portion of the fluid passage for producing air bubbles of a second larger size;
• a third plurality of air channels of third cross-sectional area that is greater than the first and second cross-sectional areas permitting ambient air to reach the throat portion of the fluid passage for producing air bubbles of a third larger size;
• and
• a rotating selector that permits ambient air to pass into a selected one of the first, second, and third plurality of air channels and inhibits air from passing into unselected ones of the first, second, and third plurality of air channels.

An adjustable wine aerator comprising:

• a body having an outside and a fluid passage extending from an upper inlet end of the body to a lower outlet end of the body for permitting wine to pass through the fluid passage under the force of gravity, the body further having an upper body portion that is configured to provide the fluid passage with an upper wine inlet portion of enlarged cross-sectional area and a lower body portion that is configured to provide the fluid passage with a lower throat portion of reduced cross-sectional area whereby the wine passing through the fluid passage from the upper wine inlet portion and then through the lower throat portion exhibits an inherent increase in speed and associated reduction in pressure within the lower throat portion;
• a first air introduction system extending inward from the outside, through the lower body portion, and into the lower throat portion of the fluid passage via a first output aperture having a first cross-sectional area;
• and
• a second air introduction system extending from the outside of the body, through the lower body portion, and into the lower throat portion of the fluid passage via a second output aperture having a second cross-sectional area that is greater than the first cross-sectional area;
• whereby air pulled through the first air introduction system and mixed with the wine passing through the lower throat portion creates bubbles of a first size corresponding to the first cross-sectional area of the first output aperture, and air pulled through the second air introduction system and mixed with the wine passing through the lower throat portion creates bubbles of a second larger size corresponding to the second cross-sectional area of the second output aperture.