If you are new to decanting or if you are simply unconvinced by this traditional technique, be sure to read this post and it might just be the best new tip you learn this week.
Decanting wine for three or four hours is not always an option, so Tim Ferriss, the ‘the world’s best guinea pig’, has come up with four methods, two of which are described as ‘hyperdecanting’.
That’s when you don’t have three or four hours to sit around and wait for that stubborn Bordeaux to mellow. I, so far, have only practised methods one and two.
This involves swishing and swirling the wine in the glass, keeping the base of the stem flat on the table and moving the glass in fast, small circles. When tasting, draw some air in through your mouth and past the wine, making an almost gargling sound.
The traditional method – decanting in a glass jug. Don’t worry too much about the shape of it. The idea is to get the wine out of the bottle to let the air at it. For most wines, give 1-2 hours. Some, the Millantu for example, will be at its best after decanting overnight.
The Vinturi Wine Aerator, or something similar. This device draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantly. According to the notes on Amazon: “you’ll notice a better bouquet, enhanced flavours and a smoother finish…. Bernoulli’s Principle states that as the speed of a moving fluid increases, the pressure within the fluid decreases. This is dictated by the law of conservation of energy. When wine is poured in the Vinturi, it’s internal design creates an increase in the wine’s velocity and a decrease in its pressure. This pressure difference creates a vacuum that draws in air which is mixed with wine for perfect aeration.”
The most crude of all. Ferriss got this one from Nathan Myhrvold, former CTO of Microsoft and master French chef. Pour 1-2 glasses into a mixing bowl (or a Bomex beaker, such as that used in the above video) and blitz with a soup blender. Classy stuff, but apparently it works!
Thanks to Ron Immink for forwarding this article on to us.