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Something new every day lol

This makes me love my Vitamix even more. I will try it with my next tight cheap red.

Seems more like a party trick, but I understand the application here.

I was out all day yesterday, and by the time I got home, my friends and I were ready to dig into dinner. I wanted to finish a few bottles of the William Fevre Chilean Cabernet Sauvignon (I liked this bottle so much I recently bought a case on sale), but the wine was crazily tannic. The flavors are nice already, but the tannins were so intense it dries out your mouth with every sip. I didn’t want to wait 3 years before cracking the bottle, nor did I want to wait for 3 hours of decanting. So one of my friends mentioned using the blender to decant, so I thought, what the heck, might as well try. There’s a number of articles out there genuinely touting the benefits, so I thought I might as well check out for myself what all the hype was about. First of all, did the blender work? Yes, yes it did. You can easily tell which wine was blended in a blind triangle test, and I would argue the blender decanted wine was broadly better. The tannins were significantly softer, the acid was slightly better integrated, and the flavors just tasted more open. After playing around with it a bit, here’s my list of tips for blender decanting: * Try it on a tight, tannic red. The type of wine you’d decant for 2 – 3 hours before serving, don’t bother blending a wine you won’t bother decanting (tried on a young Chardonnay, didn’t work, not only did blending not improve it, it muddled the flavors) * Do not serve immediately after blending, pour the wine into a carafe, and let it sit for at least 15 minutes or so. * Blend for very short bursts – There’s guides on the internet telling you to blend for a minute or longer, you don’t need to do that. A few short bursts totaling a few seconds is fine. * Chill the wine in anticipation of blending and resting – If say, you won’t to serve the wine at 16c (manufacturer recommended temp for this one), and your room is at 25c, then you have to chill the wine for a little bit with the understanding that the blender will warm it by a few degrees, and it will be resting for 15-20 minutes.

Up next: putting my wine into a centerfuge

yall mad and im here for it.

This is good to know it actually works. When I saw Connor on Succession do it — I knew it must be “a thing” When I was younger my friends and I were really into drinking the only cannonau you could get in the LCBO. It definitely benefited from some air, but if we were going out to a party, or wanted to speed it up, I used to pour it into a litre mason jar, and then funnel it back into the bottle. If you pour it right you can get a bit of a vortex going. Always thought it was a good way to nudge a bottle along its journey, and then it’s back in the bottle for travel!