Hyperdecanting: what is it, and does it work?

I first heard about Hyper Decanting Wine when my wine-pro friend, who owns a wine bar in the city, told me about this fascinating technique he had learned from a sommelier. It’s called Hyper Decanting Wine. It sounds a little fancy, but it’s actually a very simple method that can have profound effects on your experience with fine wines. So hyper decanting is simply whizzing wine in a blender in order to aerate it. 

Hyperdecanting

Are you a wine drinker? Then you’ll be interested in the chemical processes that take place when you decant wine. The process of decanting helps to unlock the wine’s flavors and arouse your senses. Decanting wine is a great way to showcase a fine bottle, and to impress your guests at the next dinner party. The term decanting refers to removing the sediment from the bottom of a wine bottle. In order for this process to work, it’s important that the bottle be laid on its side while pouring so that gravity can pull out the sediment.

Hyper-decanting was an interesting experiment, but not exactly something we’d recommend. It eviscerated the aromas and made it smell oddly like vodka. It also softened the expression of tannins in the taste, but the wine lost its unique character.

The idea behind the aerating wine is that it makes the wine taste better. Blender aeration softens tannins and makes your wine more nuanced. It’s a way to quickly decant wine and age it all at once.

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