There doesn’t seem much time to share much lately. Sorry. It’s all spinning! I did want to share something though that I really found quite amazing: if you put red wine in a blender for 30 seconds or so, what comes out is really so much better. I got this tip from my Cook’s Illustrated magazine, and wanted to share it:
Aerating Wine in a Flash
Published January 1, 2012. From Cook’s Illustrated.
“…what if you want to pour a glass and you didn’t plan ahead? While specialized wine-aerating gadgets can speed things along (our favorite, the Nuance Wine Finer, costs $30), we’d also heard that immediate decanting can be done with just a blender or two pitchers. To investigate, we acquired several recent-vintage bottles of Cabernet and Sangiovese (both known for their punchy, highly tannic flavors) and held a blind taste test of samples poured straight from the bottle and samples poured from one pitcher to another 15 times or whizzed on high speed for 30 seconds (this seemingly harsh method is employed in some restaurants). The results were remarkable: The undecanted wines were predictably astringent and flat; the wines that had been decanted by pouring were bright and balanced, their tannins less prominent, with more complex aromas coming to the fore. The blender-decanted wines tasted more developed than the undecanted ones but not nearly as developed as the wines that were repeatedly poured. We’ll be turning to this method the next time we need to let wine breathe in a hurry.”
It’s been a crazy year. I personally am glad that it is coming to a close. And I’m looking forward to 2012. Before you shut this post down, take a listen to Bette Midler and chill out a bit.
Happy New Year!