Decant be serious

Former Microsoft wiseguy Nathan Myhrvold dabbles in Technological Oenophilia:

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.”

Myhrvold says it “almost invariably” improves red wines; white wines don’t generally accumulate much sediment, unless they’re allowed to get too cold.


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