MC author Nathan Myhrvold has an article in this week’s issue of Bloomberg Businessweek, which features their first annual “How To” guide. The topic: how to “hyperdecant” wine with a blender.
It may strike traditionalists as a little nuts, but as explained in more detail in Modernist Cuisine (see pages 4·342-344), a quick pass through a blender can bring out the best of even a fine 1982 Château Margaux. In the article, Nathan also explains how to set up a proper “blind” taste test so that you can judge the results for yourself.
Great idea! I used my hand held frother and it worked great!! (its about $2 at IKEA and works better for wine than for milk!)
I normally pour a glass put the cork back and give it a good shake
I like to put the cork in the wine in the blender, buzz it for 30 seconds, adds body baby! Yeesh!,,,
Forget the fancy decanters & aerators, I’m going to use the blender from now on!!!!!
I am so anxious sto try this, both cold and hot! I live alone, so will be trying an individual glass (or cup.) It sounds very interesting!