I definitely have my hesitations over this as a regular practice to your finest wines. However, when necessity calls, I'm guilty of similar or even worse offenses. What's your wine offense? How do you feel about this blender method?
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 last Saturday.
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."...