Is this really the best way to decant wine?

I just read a quick article on how a “pro” decants wine. Apparently he uses a blender.

Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender. I just pour the wine in, frappé away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving. I call it “hyperdecanting.”

Although torturing an expensive wine in this way may cause sensitive oenophiles to avert their eyes, it almost invariably improves red wines—particularly younger ones, but even a 1982 Château Margaux. Don’t just take my word for it, try it yourself.

Discuss.

 


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  • Anonymous

    I read that article with a smile on my face. This new way of quickly decanting wine seems to fitting in days of the ‘Immediate Culture’ that we live in. Although I personally wouldn’t decan’t in that way it would make a great party trick in front of a room full of wine snobs.

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