Just add salt to wine....who knew?

WINE TALK
1

http://www.bloomberg.com/news/2014-03-21/ex-microsoft-strategist-myhrvold-offers-wine-tips-to-shock-snobs.html

2

I only add salt after I turn the blender off or the La Tache gets too frothy. :wink:

Anyone hyper-aerating good wines out there?

3

I am going to try this

4

There were plenty of salt water additions to make wines palatable in biblical times. Perhaps this is just the modern update of “tradition.”

5

Interesting

6

Indeed. See Coan Wine… Coan wine - Wikipedia

Adam Lee
Siduri Wines

7

I’ve heard his theory on hyper-decanting before and always meant to try it. Haven’t yet though. Anyone here with experience?

8

Now to get the most out of your wine, you need to match the wine with the appropriate salt, e.g. Fleur de Sel from France with Chateauneuf-du-Pape, Flore di Trapani from Italy with Barbarescos, Prussian Blue from Germany with Rieslings, etc.
See: http://www.atthemeadow.com/shop/Gourmet-Sea-Salt/Browse-All-Salts

But it all seriousness, I’ve tried some of these salts and they can be quite intriguing . . . on food.

9

Fascinating.

Trying it tonight at a wine party!

Watch out!

10

I’ve done blinds with salt and msg (Accent brand in grocery stores) and most prefer the doctored wines with some salt and msg additions.

No wonder wine goes better with food, especially Pinot and Asian cuisine with a good soy sauce.

11

Been teaching about the blender trick for over 10 years … Coined it ‘shock and awe’ … Depends on the wine … Hurts PN … Helps many others …

salt been doing salt evaluations on maritime influenced salt in my NF Long Island fruit for 12 years + … There is something to this, as with anything else salt is a slight embellishment when naturally occurring , I have a very big problem with, adding it to wine … I do not use salt in my food or diet when home at all, so I am very sensitive to it …

One thing I have learned … Many people do many things and you just don’t have them with access to media etc , so they go unsung… Not to take away from this inspirational thinker and experimenter …it’s just not new… Kudos to him and his discovery tho…

Cheers!!!

12

Putting salt in wine? Wine in the blender? Please God no.

13

If you’re adding stuff to make a wine taste better, maybe you should just open better wine.

14

Nathan Myhrvold is an epic tweek.

Love his cookbook.

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15

Adding salt to bad coffee is an old trick - the salt cuts the bitterness. I’ve tried this out of curiosity and it does smooth out some harsh flavors and sort of homogenizes the taste, but it doesn’t make the coffee taste “better.” I imagine it would have the exact same effect in wine.

16

You guys are so way behind the times. I add salt to my salt before I use it.

17

Ha!

Well I use single tidal pond designation vintage sea salt.

The 1946 Bikini Atoll and 1948 Enewetok Atoll salts are positively radiant.

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