Has anyone actually done this? Hyper aeration? I knew some people that would shake a bottle vigorously before consuming it, but putting it in a blender seems aggressive.
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.
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!
@bunnymasseuse supposedly it will make cheap wine better as it will instantly aerate it and make it faux aged.
Why ask take a cheap ass bottle and blend it, taste before and after and report back.
@ScottW58 maybe an answer to the District comments?
I have used one of those milk frother wands in a pinch for a single glass…
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.