How to make your cheap wine taste vintage – and avoid the headache the next morning! New device promises to hangover causing additives in seconds

• Winewizard is an aeration device that removes impurities that cause headaches
• READ MORE: Experts reveal hangover cures that really work and those that don’t 

Nothing beats a glass of wine to kick off the weekend, but the threat of a hangover can put you off.

However there could now be a solution to help banish those morning-after headaches for good – by infusing your wine with micro bubbles of oxygen that remove sulphites and make it taste better. 

Winewizard is an aeration device, invented by Colchester-based Michael Pritchard MBE, that removes the impurities that cause you to feel rough after drinking. 

And not only does it promise to reduce the effects of a hangover, Winewizard also claims to make your £5 wine taste that bit more expensive – and has even fooled top class sommeliers. 

It claims to be the first device to replicate and accelerate the effect of traditionally bottle-ageing a wine – something which usually takes place over years or even decades in a cellar.

Winewizard is an aeration device that removes the impurities that cause you to feel rough after drinking

People are seen testing out Winewizard at Oxford Wine Festival, with the tester aerating a glass of red wine

This means the wine can reach its ‘optimal potential’ in just seconds, the brand claims. 

Its inventor spent two years developing the device, before taking it on the road to try out on the palates of experts.

How to use the Winewizard 

Before first use: Wash the micro-diffuser under cool running water for 60 seconds. 

These experts included Masters of Wine, the highest qualification there is for viniculture expertise, and sommeliers from some the world’s top Michelin-starred restaurants. Mr Pritchard says the feedback was ‘universally positive’.

The device works by using technology developed by Mr Pritchard called ‘smart nano-oxygenation’. This increases the surface area of the wine by 10,000 times and infuses micro-quantities of oxygen into it. 

The oxygen then reacts with the wine and replicates the ageing process – which improves the taste, aroma and perceived quality of the wine. At the same time, it neutralises sulphite additives that can cause headaches.

‘We’ve pioneered ground-breaking technology and techniques that have never been achieved before,’ he said. ‘We can now accurately replicate, in a matter of seconds, the effects of both hours-long decanting and the years it takes for cellar ageing – and the outcomes are nothing short of astounding.’

Mr Pritchard added: ‘If you get a panel to blind taste the same wine before and after it’s been zhuzhed up by Winewizard, they invariably think they are two totally different vintages – with the “before” sample being young and cheap and the “after” typically guessed at being an older vintage costing two to three times more. 

‘It enables anyone who doesn’t have access to intimidatingly expensive cellars to experience fine wine in just seconds – and without breaking the bank.’

Winewizard, which is fully recyclable, can treat as many as 80 bottles or around 500 glasses of wine before requiring a refill cartridge, meaning each wine treated only costs 12 pence per glass to use.

Dmitri Perlutchi, award-winning head sommelier at Gordon Ramsay Restaurants Group, agreed that Michael’s invention does what no other has ever managed before. 

Winewizard, which is fully recyclable, can treat as many as 80 bottles or around 500 glasses of wine before requiring a refill cartridge, meaning each wine treated only costs 12 pence per glass to use

He said: ‘I’ve tested these types of products before so I was sceptical that it could make this much difference, but it’s unmistakable.’

Mr Perlutchi said that it is ‘quite simply extraordinary’ the difference in taste before and after using the Winewizard. ‘It truly is an act of wizardry,’ he said.

‘It’s cleaner and more precise,’ Mr Pritchard added. ‘The pallet is more delicate, more rounded and you feel the age evolution on the palate. 

‘The neutralising of the sulphites is particularly noticeable on the nose. I find it especially effective on those younger, more aggressive tannic wines. It really does accelerate wine ageing.’

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