Let her rip - The Blender Decant
A reader sent a heads up yesterday from Business Week on decanting with a blender (seen here). Simply pour a bottle in a blender and let it rip on high for 30-60 seconds. The 'foam' subsides PDQ and you're ready to pour and enjoy. My first thought on this version of a "Spank" decant? It can't be done with an old wine. Where's all that sediment go? I assume every damned where.
But with a young California Cab or Spanish Monstant - - Well, it would seem to make sense. With my favorite, the little known Italian tannin howitzer from Umbria, Sagrantino di Montefalco, (six - eight hour decant - I kid you not), this hyper-spank makes huge sense.
Decanters are a pain. A pain to wash and a pain to dry -- although a close friend with a wine addiction in London suggested a blow dryer for those hard to reach places to dry in my favorite ship's decanter. It really works. Also, much of the aerate product out there looks pretty dodgy so what's the risk with a blender?
My tweak is to use an immersion blender -- in a large glass pitcher. It's gonna do what the blender does, but without the horror of pouring a bottle into something the Foxtrot uses for her frozen margaritas. Food nerd and ex Microsoft CTO, Nathan Myhrvold is grabbing all the credit he can find for the idea, but it looks like it's been around a while. Early 'wine expert' naysayers deal with the newbie idea here in a fascinating forum discussion right out of Moneyball. Cheers, to the Newbie.