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October 18, 2011

Experts' Expert: Nathan Myhrvold on decanting wine — with a blender


The mad scientist-chef explained in a September 26, 2011 Bloomberg Businessweek article what he believes to be the world's best way to decant wine.

Excerpts follow.

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. 


October 18, 2011 at 12:01 PM | Permalink


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50.7 lbs of Modernist Cuisine later: I put 750 ml of Coppola Claret into my vitamix for 45 seconds and served the spouse a glass without mentioning the "aeration" step ( yeah, I own decanters and venturis) - without prompting she commented on that $13.00 wine.

Will I beat up a premiere cru? Not too likely. We'll try some blind tastings with lesser wines and see how it goes. Malbecs are high on my testing list.

Posted by: 6.02*10^23 | Oct 19, 2011 8:41:02 AM

The real question is would this pass a double-blind taste test?

I would guess that Frederic Brochet would guess no.



Posted by: Rocketboy | Oct 18, 2011 11:14:52 PM

I take my cheap, err, inexpensive wines and put them in an

atomizer. I find this eliminates the swirling in the mouth

and the alcohol kick is much swifter, hic!

Posted by: Joe Peach | Oct 18, 2011 9:15:33 PM

My copy of Modernist Cuisine arrives today. I'll look this piece up.

Posted by: 6.02*10^23 | Oct 18, 2011 12:13:32 PM

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