Many people dream of getting their bottle of wine to taste like an expensive one. However, can that really be done with a blender? If you have ever bought yourself a bottle of cheap wine and poured yourself a large glass only to find your wine tasting more like grape juice, then maybe you should try aerating your wine. Now, what exactly is aerating your wine? The process of aerating your wine will bring out the best flavors and aromas in your wine. This is often done by pouring the red liquid into a cup and swirling it around, letting it get exposed to oxygen from all sides. But there’s no need to do it manually; a blender can do it for you in less than a minute! Give it a try, and you will find your favorite bottle of cheap red wine, our is Cabernet, coming out tasting smoother with more flavor than you’ve ever experienced before. If you still have doubts, we will give you the answers; here is everything you need to know about aerating your red wines. Now let’s dive in.
This technique is called hyper decanting — a term that was first coined by Nathan Myhrvold, the author of the Modernist Cuisine cookbook. The idea is that the blender aerates the wine and softens the tannins, meaning your wine will have more nuance. It’s basically a way to quickly decant wine and age it all at once.
IS IT NECESSARY TO AERATE RED WINE IN A BLENDER?
Aerating red wine in a blender sounds like an odd idea, but it actually makes the wine taste better. Blending the red wine aerates it by breaking up the CO2 bubbles formed on top of the wine and popping them into smaller bubbles. The CO2 is then released back into your wine glass to enhance the aroma; letting a bit of the alcohol evaporate allows you to smell the wine. This process is not recommended for all red wines with sediment because it can get caught in the blades of your blender and leave you with a really chunky mess.
There is the option of pouring red wine into a decanter. Now you may be wondering what a decanter is? A decanter is a large container that can hold the entire bottle of wine. If you have a bottle of wine that hasn’t been opened for over five years. It would be best to decant it. This is excellent for waking up your wine and bringing the flavor back to life. However, many find aerating easier and quicker to do. There is also the option of pouring your wine into a glass and letting it sit for ten to twenty minutes to allow more oxygen flow within the wine, but who really has time for that?
HOW DOES AERATING RED WINE WORK?
Blending red wine really helps break down tannins (the astringent qualities) and soften acidity (the sharpness). The spinning blades will break up the air bubbles in your wine while mixing it with oxygen, so it tastes better (and smells nicer) over time. The result should be a lighter-bodied, fruitier version of the original that drinks more like a white than a heavy red wine. You may ask, what about white wine?
The truth is white wines are meant to be served well chilled because they contain very little tannin or color from grape skins like their darker counterparts do. Therefore they don’t need as much aeration before drinking them.
PUTTING WINE IN A BLENDER? Wine decanter overview l Wine Dine Caroline
FAQ
Can you put wine in a blender to aerate?
How do you aerate wine quickly?
What happens if you put red wine in a blender?
Can You aerate red wine in a blender?
Aerating red wine in a blender sounds like an odd idea, but it actually makes the wine taste better. Blending the red wine aerates it by breaking up the CO2 bubbles formed on top of the wine and popping them into smaller bubbles.
How do you aerate wine?
Pour the wine into a blender. If you do not have a blender, you can use a food processor with a blade attachment. Close the blender and pulse it on high for 15 to 30 seconds. This will help mix air into the wine and soften tannins. Don’t worry if you see bubbles forming. This is simply the air bubbles, which will help aerate the wine.
Is a blender better than a decanter for aerating wine?
Yes, I’ve seen some buzz about Modernist Cuisine author Nathan Myhrvold’s assertion that a blender is a better, faster tool for aerating wine than a decanter, and that 30 seconds at high speed does a better job. I can open the bottle with a chainsaw faster than with a corkscrew too, but that doesn’t make it the better tool.
Should you aerate red wine?
This especially goes for inexpensive wines that are perhaps lacking a little finesse, or are too young. Vigorously aerating a rougher, less expensive big red wine can make for a much smoother, more enjoyable sip.