Hyperdecanting may be the Sexy Mother Foodie trick of the millennium. Watch self-proclaimed wine-snobs stand open-mouthed and aghast to witness the process. And if those naysayers really know wine and understand its nuances as they claim, their jaws will hit the floor when the realize how well it works.
It all starts with a bottle of young red wine:
Sexy Mother Foodies turn to hyperdecanting for more tannic wines that can seem “tight” or astringent when first opened, like a syrah or cabernet sauvignon. Some think that it works on any red (though I wouldn’t bother with super-cheap jugs or anything that my Sicilian grandfather used to make in the basement).
- Dump the whole bottle into a blender.
- Pulse until it turns pink and foamy.
- Let the bubbles die down.
- Pour with pride and irreverence straight from the pitcher, or bust out the wedding booty and decant into something pretty.
- Sip. Enjoy. Congratulate yourself.
Truth be told, you’ve just made a good wine into something much better. Every bottle is different, but in this particular shiraz, the tastes of fruit became clearer and the tannins smoother. It changed. It grew. And yes, it tasted more expensive than the $18 I paid (note the screwcap and don’t be a hater). Hyperdecanting is alchemy in a three-quart plastic pitcher.
Why haven’t you heard more about this? Because hyperdecanting is arguably robbing you of the “slow strip tease” that is the subtle, gradual opening of red wines (yeeeow!). As a matter of fact, decanting itself has dissenters who believe that wine is experiential, meant to be slowly understood as it leaves the bottle and comes to life in the glass (yawn).
Bonus party trick: set aside half the bottle to compare blindly. I’ve never seen someone choose the unblended wine.