Wine In A Blender
Wine in a Blender????
What’s happening to society where an article on decanting your wine in a blender receives tolerated attention? Posted last year in an online article of Bloomberg Businessweek discussing different “how tos”, former Microsoft brainiac Nathan Myhrvoid gave his “how to” on decanting wine RAPIDLY! Pardon the open mouthed, aghast expression on my face as I write this, but why would anyone need or ever indulge in decanting wine RAPIDLY? Isn’t decanting something akin to basking in the sun (using 45 sun block of course) or listening to Mozart? Should we now ask symphony conductors to speed up that last little slow part of Beethoven’s Ode to Joy? Why not simply inject that next glass of 2008 Quaker Run Syrah into my jugular vein? It would at least bring a whole new meaning to “ it went straight to my head”!
Myhrvoid calls his wine in a blender technique “hyperdecanting” and describes his modus operandi in frothy detail in his 6 volume, 2,438 paged hyperboring book Modernist Cuisine: The Art and Science of Cooking. Did I mention that it costs a whopping $625? Again I re-cant—“what’s happening to society”? Where’s our connection to each other? You really shouldn’t have to spend $625 to determine the scientific basis for soft boiling an egg -- just ask your Grandma. In the same vein (hopefully not the jugular), if you need to rapidly decant your wine you shouldn’t be drinking it in the first place. Part of the beauty of decanting is the entire experience. From the beauty of the decanting vessel itself to the time-honored traditions of pouring the wine slowly with some degree of reverence, drinking wine should reach far beyond the calculated, scientific realm. Wine tasting should be about the experience—the entire experience. No one should rush to gulp down wine like you’re in the wedding scene from the Godfather. You should savor this art in a glass slowly and with an appreciation for all the forces which took part both actively and passively in its creation.
Wine in a blender for goodness sakes! Slow down, enjoy your meritage. It’s the only blending I choose to appreciate these days.
Lydia Hansen—a bit slow, but loving it!
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