From the blog September 26, 2011 Judy

How to Hyperdecant Your Wine

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.

Previous post

Discussion

  1. John Paul Khoury September 28, 2011 Reply

    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!)

  2. Thomas September 29, 2011 Reply

    I normally pour a glass put the cork back and give it a good shake

  3. Lecellarcat July 20, 2012 Reply

    I like to put the cork in the wine in the blender, buzz it for 30 seconds, adds body baby! Yeesh!,,,

  4. Sista Mare July 20, 2012 Reply

    Forget the fancy decanters & aerators, I’m going to use the blender from now on!!!!!

  5. Linda February 12, 2013 Reply

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Stay in touch

Enter your email to stay up-to-date with everything Modernist Cuisine.

css.php