Jan 22, 2015 08:24 PM
(This post was last modified: Jan 29, 2015 12:18 AM by Magical Realist.)
BOSTON — "Decanting wine is a common tactic among some oenophiles, and involves pouring the drink through an aerator or into a special container to let it "breathe." But inventor and amateur chef Nathan Myhrvold has an even better and faster way: Put it in the blender.
This agitates the wine and makes it react with air more quickly, performing the same role as decanting but faster, Myhrvold said in a speech here at the annual meeting of the American Association for the Advancement of Science on Saturday (Feb. 16).
But the real reason to do it? "The looks on people's faces," Myhrvold said. "If you do this with a wine expert in the room — it's as if you committed some deeply unnatural act."===http://www.livescience.com/27327-blender...etter.html
This agitates the wine and makes it react with air more quickly, performing the same role as decanting but faster, Myhrvold said in a speech here at the annual meeting of the American Association for the Advancement of Science on Saturday (Feb. 16).
But the real reason to do it? "The looks on people's faces," Myhrvold said. "If you do this with a wine expert in the room — it's as if you committed some deeply unnatural act."===http://www.livescience.com/27327-blender...etter.html