At an offline many years ago, after several bottles were consumed, my attention was drawn to a blender on the counter. Half a bottle in the blender, on high for about five seconds and… the wine was completely ruined. It’s been over a decade so I don’t remember exactly what it tasted like but it was pretty bad. It definitely made the wine worse.
Yeah, at a blind tasting many years ago one couple brought a wine that had been put into a blender per the recommendation of the winery owner. It finished last, by a considerable margin. I wasn’t ever going to trust that winery owner again. Why do people even consider things like this. Just let the wine be and open up over time.
I’ve seen this done with young pinot in a respected tasting room (not naming names). Shocking at first, but the methodology makes sense if the intent is to whip an incredible amount of air into wine as quickly as possible. I assume they had the blender expressly for this purpose and it wasn’t also used to make smoothies for the employees or anything
A friend suggested this with a young, tannic red we had opened at his house. With reservations about shearing forces on wine components, I suggested he only do a part of the bottle for a second or two. It was destroyed by the blender. Lesson learned.
Why not? Any evidence that it doesn’t work? Why not try it?
This is not a novel technique, by the way. Modernist Cuisine described it 10 years ago. They say they actually did the science (A-B taste tests) that support it.
This is so 1990s!!! Whats decades old is new …
I heard about some Las Vegas Somms doing it and shortly afterward it came up in a discussion with a tasting room manager at Beringer.
Good luck, as it never caught on for some reason!