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.