Featured in LUXlife: A Sommelier’s Take on the Future of Wine Aeration
From scepticism to becoming part of his wine service, sommelier Jonathan Kleeman shares with LUXlife why Kairos changed the way he thinks about aeration.
For sommeliers, aeration has always been part of the ritual of wine. But traditional decanting takes time — and it isn't always practical when serving a single glass or opening wine spontaneously.
Writing for LUXlife Magazine, sommelier Jonathan Kleeman explains that he was initially sceptical when introduced to Kairos and its contactless approach to aeration.
That changed once he put it to the test.
From Sceptic to Advocate
After experimenting with Kairos across different wines, Kleeman found that the effect was clear: wines became softer, more open and expressive — without the wait associated with traditional decanting.
He also discovered possibilities beyond still wine.
For younger vintage Champagnes that could benefit from opening up, Kairos offers a contactless approach without traditional decanting and the concern of losing bubbles. Combined with wine preservation systems, it can also be used to aerate individual glasses rather than an entire bottle.
Designed for the Modern Wine Experience
Using contactless technology, Kairos works directly beside the glass without touching the wine.
There is nothing to pour through, no additional vessel and nothing to clean afterwards. Aeration time can also be adjusted depending on the wine, making it equally suited to a dinner at home, professional wine service or a spontaneous bottle shared with friends.
For Kleeman, that combination of performance and simplicity is what makes Kairos more than another wine gadget.
A Sommelier-Recommended Gift for Wine Lovers
In his LUXlife feature, Kleeman describes Kairos as one of the wine innovations he has encountered that genuinely delivers — highlighting its ease of use, design and performance.
His conclusion is simple: whether for an experienced collector, a sommelier or someone beginning to explore wine, Kairos offers a new way to experience what is already inside the glass.
The ritual remains. The waiting doesn't have to.
Based on an article by sommelier Jonathan Kleeman, published in LUXlife Magazine on 22 January 2025.
