Hyper Decanting Wine
I am obsessed with decanting wine, which might also be the reason why I am obsessed with swirling wine glasses. Give me fruit juice in a wine glass and I will end up swirling that as well because of habit now.
So why the obsession? Well, letting wine breathe (or aerate) in a decanter or even a wine glass exposes it to oxygen, slowly breaking the wine down and releasing aromas and flavors. At times the difference can be so much that the same wine decanted for an hour tastes completely different than the first pour right out of the bottle. This works more for red wines than white wines, no matter if the wine is old or young.
Some time back I read about hyper decanting, which is literally speeding up the process of aeration by putting the wine in a blender for a few seconds. My first reaction was to shudder and dismiss the idea completely. For starters, under any circumstance, wine is not something I want to pour out of a blender. It just feels wrong. However, for the sake of testing out the theory of hyper decanting, this had to be done.
HYPER DECANTING DOES WORK, BUT IS MORE OF A PARTY TRICK
The wine was a Vallonné Cabernet Sauvignon which has spent time in oak barrels. It is a wine I am familiar with and have an idea of what to expect right out of the bottle and after decanting. I even rinsed the blender with wine so there could be no flavors of banana shake in my decanted Cabernet. Letting the blender go on for 10 seconds made the wine look like grape juice out of a tetra pack with a thick head of bubbles which took about fifteen seconds to go away. The wine did open up more, it indeed did taste better and had more fruit flavors as compared to more oak notes initially. Hyper decanting does work, but it is more of a party trick and not a serious wine drinking ritual. Its always good to pour some wine initially in a glass, sip on it and wait for the rest of the bottle to aerate and open up. It is an experience in itself to see the wine evolve as you drink, more flavors appear with the second and third glass.
If there is one tip I would give to anyone is to always decant wines and to read more on decanting wine and where to get a decanter, click here. The Host aerator is also a good option to have in your bar and is pretty effective to aerate wines and is cheaper than its competitor Vinturi.