From the blog February 8, 2012 Judy

Maxime Demonstrates Hyperdecantation

Last week during his presentation at Book Larder in Seattle, coauthor Maxime Bilet demonstrated one of the easiest techniques found in Modernist Cuisine: hyperdecantation. By pouring red wine in a blender, you cause it to froth, thereby allowing it to oxidize better and far more quickly. Watch the video, and try it yourself. It might just make your Valentine’s Day dinner that much smoother.

Modernist Cuisine – Maxime Bilet on Hyperdecantation from Modernist Cuisine on Vimeo.

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