Abstract: An apparatus for the aeration of a fluid prior to its consumption includes a container that is adapted to house a quantity of the fluid. A bottom end of a conduit that is open at both ends is attached to the container and is disposed in the fluid. A second opposite upper end of the conduit is disposed above the bottom end and is placed in the mouth of a user. Fluid is drawn up through the conduit by the creation of a partial vacuum when the user sucks on the upper, drinking end. An air infusion opening is provided in the conduit near the upper end above a normal maximum fluid elevation level. The infusion opening allows for ambient air to simultaneously enter into a fluid stream that is being drawn up through the conduit, thereby aerating the fluid prior to its entry into the mouth. If the fluid is especially hot, the ambient air also helps to cool the fluid.

Abstract: An apparatus and method for the tasting of wine includes providing a conduit with an upper end and an opposite bottom end. The bottom end is sealed and preferably solid and it includes a first opening that is disposed slightly above the bottom end. The first opening is adapted to permit the wine, absent any sedimentation, to enter into the conduit when a partial vacuum is created at the upper end. A smaller second opening is provided between the upper end and the first opening that is adapted to introduce a quantity of ambient air into the conduit when a partial vacuum is created. The quantity of ambient air that is introduced is limited by the small size of the second opening to ensure that a partial vacuum sufficient to draw the wine through the conduit is maintained. The ambient air mixes with the wine that is passing through the conduit to aerate the wine in the conduit prior to its tasting.