A Real Whiz: Aerating with a Blender

From time to time, I am encouraged to improve my drinking experience by spinning wine bottles in an electric magnetiser, or other aerating gadgets. Usually they cost a lot and don’t appear to give any benefit.

The American author of Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, has come up with a free version. He uses his blender to “hyperdecant” wine – he whizzes it on high speed for 30 seconds to 60 seconds, allows the froth to subside, then pours.

Ever curious, I tried it with a Voyager Estate ‘08 Cabernet Merlot (a superb wine by the way). I compared the whizzed sample with the untreated wine in a blind tasting. The former had lost a little of its aroma, was slightly warmer and seemed creamier in texture – perhaps because the hyper-aeration had filled it with air, rather like a souffle.

The surprising discovery was this abuse did not ruin the wine – both were equally pleasurable. To try it yourself, see BusinessWeek.

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