To Decant, or to Hyperdecant?

Posted by on Apr 19, 2012 in Uncategorized | 0 comments

To Decant, or to Hyperdecant?

Nathan Myhrvold was once a CTO for Microsoft, but he has turned his attention from the science of computer languages to the science of the language of taste. Now heralded as a master chef, his book, Modernist Cuisine: The Art and Science of Cooking, takes a methodical look at the world of cuisine and in sometimes unorthodox, but researched fashion. Myhrvold is after the mythical formula that equates to perfect taste and texture. You can explore in his research for a mere $450

When it comes to wine, the former Windows visionary does not advocate the high-brow approach.

Instead, Myhrvold tackles the problem of aeration with a brute force technique that he says works wonders.

If you're just joining the program, we have a previous article that offers a crash course in decanting, but suffice it to say, decanting wine is the process of infusing oxygen into it, which develops the taste profile into a more complex, rich experience.

Traditionally decanting is done by pouring the wine into a large jug—literally, that is the entire process. You just wait for the air to breach the (large) surface of the liquid, traditionally in the range of an hour or so. Decanters are usually ornate glass, or some otherwise aesthetically pleasing crafted material. Myhrvold's method involves a small, loud electric kitchen appliance: a mixer.

That's right. Just break out that trusty mixer that you use to make your margaritas. It's time to more fully realize the drink-making capacity of this versatile tool.

The cooking guru sums up this process with the term "hyperdecanting" and explains it as follows: "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."

Another method which seems to work just as well involves using a proper/traditional decanter in conjunction with a submersion mixer—as the name implies, it is a hand-held mixer that is manually held underneath a given liquid.

The response to hyperdecanting seems to be almost entirely positive. Some of the aficionados over at Vinos Vita have already tried it out and agree that there is a substantial change in the taste of the wine.

Don't take our word for it, though; try it yourself. Alternatively, maybe you've already tried hyperdecanting your wine? If so, what did you think about it? Let us know in the comments. We're always looking for personal feedback from enthusiast such as yourself.

About Dave Keighron

Dave Keighron has written 63 posts in this blog.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>