I swear I’m not crazy (well maybe a little bit, but let’s not go there today). You are not allowed to cringe or go into the fetus position. You can aerate or decant wine in a blender. There, I said it. It’s not my fault.
In the CHOW Tips video below, coauthor of Modernist Cuisine, Maxime Bilet, thinks there is a better way than to decant wine in a vessel, waiting around for up to two hours. A technique he likes to call “hyperdecanting,” is the process of pouring your wine in a blender and mixing it for thirty to sixty seconds, tops. You not only make wine taste better and more complex, but you’re essentially aerating wine for a fraction of the time. You can get away with aerating your younger wines in a blender, but it’s not the best for your delicate wines. So basically, if you want to make cheap wine taste better than its cheapness, just blend it. After you’re finished blending it, you’ll notice a ton of foam and bubbles. Now’s not the time to freak out; let your aerated goodness settle for ten to fifteen seconds, pour it, sip and enjoy.
I actually have given this a try with a white wine a little while ago, and blending does make a difference. I noticed the taste had a more complex flavor—a little more acidity and tartness! I have yet to try it with red wine.
Does the thought make you cringe or would you give it a go? Let us know on FB, Twitter or Google+.
Photo by: Heather Katsoulis | Flickr
