Blitzed wine?

May 26th, 2018

Yesterday I missed yet another ‘National Day’ – apparently it was National Wine Day (or at least it was in the USA). About 10 days ago I also missed National Tea Day, which, as the world’s greatest tea drinker, came as quite a shock – albeit that every day is National Tea Day for me!

Moving on quickly I read something very interesting yesterday, well, actually quite shocking to me! Putting red wine in a blender to help it breath! Apparently it’s called ‘Hyperdecanting’…..

OK, we live in an age where everything is instant, and few people have the patience to wait for anything. Many prefer to ignore the slow, careful, perhaps more traditional method of decanting, but putting wine into a food blender? Really? Certainly this is something that I would never ever consider myself, even for a half-decent wine, but then we are told that this blitzing is ‘ideal’ for cheaper red wines – it can accentuate the fruit and make them less harsh. Well, I doubt if I will be trying this theory any time soon.

For example, could you ever imagine the sommelier of your favourite restaurant plugging in a blender at the side of your table to aerate your wine – I think not. Simply open the bottle, pour, swirl, wait and savour (or just stick to Coca Cola).

One commentator summed this idea up beautifully – it’s quicker to open a wine with a chainsaw, rather than a corkscrew – but you wouldn’t!!

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