I received a free copy of Cook’s Illustrated in the mail recently (can’t complain about that) and there was a funny/interesting piece about letting wine meet oxygen.  There are so many thoughts about how long you should let a wine breathe, if it should be decanted, if you can use a simple aerator.  It also depends on what varietal, the age of the wine and more.  So these guys have some fun tips on doing this quickly.  What do you think…and how do you normally aerate your vino?