Hyperdecanting Max Effgen, May 14, 2012 Or how to make 20 Buck Chuck… A friend, who works for Myhrvold’s Intellectual Ventures, mentioned this “hyperdecanting” method in passing — over beers. He had not tried it. I was intrigued. I now consider myself a budget oenophile and enjoy surprising friends with how good a decanted bottle of Charles Shaw Cabernet can taste. Myhrvold’s hyperdecanting method consists of blending the wine at high speed to maximize the air exposure to the wine. I found that 30 seconds on high greatly improved the wine. I have not done any blind tastings but I would rate a hyperdecanted Charles Shaw Cabernet with a wine that cost ten times as much. If you have a blender and $2 (plus tax) give it a shot. Recipes Nathan Myhrvoldtrader joe'swine