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.