Can I ask the purpose? Not being snarky, I put liquor, cider and mead in blenders for many things, I would not put wine out of the question as long as I didn’t unintentionally heat it up less I was going for that.
Never mind, I HAVE done this, made some hot Hugo reminiscent of the ones I had in Luxembourg in Dec 2019. Hah, memories!
Yep. I got into a phase where I tried pretty much everything suggested in Modernist Cuisine (if only I had a laboratory centrifuge).
It makes a distinct difference. Of course, so does a vinturi. I forget exactly what I tried–I think it was an EnglandCrest Syrah?–but I poured two small glasses upon popping the cork, then 20 seconds in the Blendtec, and they tasted like completely different wines.
That being said, it isn’t a technique I have employed since, as a vinturi or just a little bit of agitation in a decanter does similar things.
Actually you can shake any wine, because the blender acts just like a quick decanter. This trick will make it tastier to drink and more flavorful. Besides, I like to mix it with apples or strawberries in order to sweeten the bitterness of wine. The taste is simply incomparable! The worst part of hyperdecanting it this way, is cleaning the blender. Wine leaves behind a strong smell that can transfer to other foods when using it again, so make sure you know how to clean the persistent stains and smells in the blender. Anyway, you should definitely try this life hack.