The average wine drinker decants a bottle of red wine using a glass carafe. Nathan Myhrvold decants using a blender.
The very idea of pouring an expensive bottle of vino into a hostile machine where steel blades whip the wine up into a frothy frenzy may seem brutal and sacrilegious to devoted oenophiles, but the blender method comes from a culinary mad scientist whose encyclopedic series, Modernist Cuisine, pursues culinary perfection through painstaking, sophisticated science.
Myhrvold calls the method â€œhyperdecantingâ€ in a recent guest article he wrote for Bloomberg Businessweek, and said itâ€™s particularly effective for improving the flavors of younger wines.
â€œI just pour the wine in, frappÃ© away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving,â€ he wrote last week.
Knowing, perhaps, that his highly unconventional method may raise a few eyebrows, Myhrvold challenges readers to conduct their own blindfolded taste test, decanting half a bottle the old-fashioned, non motor-powered way, and the other half in a blender, as per his instructions.
Meanwhile, wine can also be decanted sans decanter. Wine aerators are small devices which mimic the same effects of a decanter by injecting as much air and oxygen into the liquid so that the wine opens up and â€˜breathes.â€™