For science! We had three bottles of the same Tannat wine, known to require a lot of time to breathe before opening up. One was decanted for 4 hours, one was just opened and poured and the third was blended for some minutes, then allowed to sit for about 15 minutes.
In a side-by-side tasting, the freshly opened one was expectedly pretty harsh. The blended bottle wasn’t quite as pleasant as the decanted one. However, as the evening went on, the blended one eventually outpaced the decanted bottle and became the best!
Not a typical use case for most wines and definitely a bit blasphemous, but a fun experiment!
by tlind2
12 Comments
I fail to see your point here
EDIT:
Thank you for nicely explaining me, impressive
Will this work in a magic bullet for table side service?
you dont hyper decant?
Reminds me of succession when Connor hyper decants
Bringing back memories! Went on a camping trip with a MS YEARS AGO. One of the last bottles on the second night was a too young Napa cab. Bottled 2 months before. The MS upended the bottle into a blender and after 3 minutes on ice crush, it was drinkable. (One RV, the rest of us had tents). Insane but it did the job.
I’ve heard of this before, love hearing the results of the experiment.
I’ve always wanted to do this. Thank you!
My sister was working in Michelin star restaurant and she told me that sometimes; they were sharing the bottle after having introduced a bit of air into it. It seems crazy but some wines were saved or enhanced thanks to that technique. Maybe old technique , It was ~15 years ago.
This is wild. I zapped a Super Tuscan that is always better day 2 in a small food processor tonight. Last time I witnessed this was in a wine bar…Barolo in a blender. That was 12 years ago!!!!
i am curious, did you blend it for 15 minutes with the cover firmly on? or did you open the top to let fresh oxygen in while blending?
The Norwegian “Vinmonopolet” / The Wine Monopoly were doing a test about airing wine based on social media experiments and myths. I’m sure you can Google Translate the text, it’s quite informative and easy read:
Page 7: https://cdn.sanity.io/files/iv1p66d7/production/c6849bfeab831400f7dae8bf734609f0d09019a7.pdf?dl=
Page 24-27: https://cdn.sanity.io/files/iv1p66d7/production/c0348949b17bcdccb952b81f787f06703d403658.pdf?dl=
Here’s an article about airing your wine: https://www.vinmonopolet.no/fag/artikler/lufting-av-vin
I love this kind of experiments. Because why not try this? The worst that can happen is that it fails: and you learned something! This experiment makes full sense to me. How much air does a wine require? Well, this is one way to find out. I wouldn’t do this with a delicate old bordeaux.. But a sturdy Tannat? I love that this experiment takes a bit of courage: pouring a nice bottle in a blender is a risk afterall. And.. it worked out!