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  • Eats+Drinks

#WineWednesdays: Screw Decanters, Blend Instead

  • July 3, 2013
  • Nicki Laborie
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Last week I was in Vancouver for the very exciting launch of View the Vibe Vancity. Fabulous trip and great city. Perhaps a little slower paced, but that ain’t necessarily a bad thing – I realized that while working 12 hours a day is necessary at times, it’s not always necessary. I need to chill in other words… I also learned something else. While indulging in a delicious steak at Black and Blue with our Vancouver editor Danica, the lovely manager made his way over to charm the ladies. Obviously charm led to talk of wine – doesn’t it always? – which led to talk of sticking a bottle of wine in the blender as an alternative way to decant it. A French woman through and through, I couldn’t help but be a little bit apprehensive.

Blend

Really? Pour a beautiful bottle of wine in the blender? And then blend it for 30-60 seconds? Come on. Not possible. Oh but folks, apparently it is possible, and it actually opens up the wine at a super speed, which in turn will decant it to the same level a decanter would in 3 to 4 hours. Or so they say… This led me to research the technique as, I can’t lie, this does somewhat take the romance out of indulging in a beautiful wine.

What I discovered is that this is not a new thing – just a quiet one. Author of the book Modernist Cuisine, Nathan Myhrvold is a huge advocate of this technique and actually wrote about it in his book as well as in Bloomberg Businessweek.

“A few years ago, I found I could get much better results by using an ordinary kitchen blender. 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.'” Really eh? Myhrvold suggests doing an actual test for those of us who might be skeptical.

So I took his advice. Over the weekend I opened a full-bodied California Cabernet Sauvignon and put half the bottle in a blender and the other half in a decanter. Thinking 30-60 seconds is a tad long (and very distressing to a beautiful California Cab), I zapped it for 30 seconds. The most disturbing part of this process is watching the wine get frothy. You know what I mean? That said, after 2 to 3 minutes, the wine settled and the beautiful flavours had effectively opened up. It was bloody fantastic. I also tried the wine that was sitting in the decanter waiting to open up, and that’s exactly what is was doing – opening up slow and steady.

So I guess the verdict comes down to time. If you have time to decant a wine for 3 to 4 hours in anticipation of bringing out its delicious flavours, then why not do it and keep the romance alive? If you don’t, this hyperdecanting technique is certainly a clever one and when you think about it logically, makes total sense. Me? Not sure exactly where I stand, but time is always an issue so chances are I’ll be using this technique again sooner than later.

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Related Topics
  • #WineWednesdays
  • Hyperdecant
  • Hyperdecanting
  • Wine
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Nicki Laborie

Nicki Laborie is the Founder of View the VIBE. Nicki has spent her adult life everywhere from Montreal to New York to St. Maarten, and finally ended up in Toronto. She started her career studying fashion journalism at FIT followed by working in media and PR with some of the world's top fashion and luxury brands. Eventually she ended up back in the restaurant business working with hot culinary spots in NYC, St. Maarten and Toronto, and opening her own restaurants, Bar Reyna, Reyna inside Chef's Assembly Hall and Reyna on King. Her combined experience is what inspired her to start View the VIBE back in 2010.

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