Haiku comments: “Pardon me while I throw up on the keyboard,” but you know, I’m stroking the chin and thinking, “Hmmmm.” Anyway, here’s the blurb:
Former Microsoft CTO and master chef Nathan Myhrvold suggests a method he calls “hyperdecanting”. Sounds fancy and high-tech, right? It’s basically shorthand for “put your wine in a blender for a minute and it’ll taste better”.
Just about anyone who enjoys an occasional glass of wine will initially recoil at the idea. (I did.) Wine has an almost mystical quality for most of us, and surely only an unsophisticated fool would dump a perfectly good bottle of wine into a blender. But Myhrvold takes a scientific approach to food, the culmination of which can be found in his insane $450 book Modernist Cuisine: The Art and Science of Cooking, and in an article last year in Bloomberg Businessweek, he explains his method:
I just pour the wine in, frappé away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving. I call it “hyperdecanting.”
Although torturing an expensive wine in this way may cause sensitive oenophiles to avert their eyes, it almost invariably improves red wines—particularly younger ones, but even a 1982 Château Margaux. Don’t just take my word for it, try it yourself.
Gauche yahoo? Moi?