Hyperdecanting

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.

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