How to Hyperdecant Red Wine: Irreverent. Shocking. Outstanding.

by Christina on August 16, 2012

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.
Hyperdecanting step 1
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).

  1. Dump the whole bottle into a blender.
  2. Pulse until it turns pink and foamy.
  3. Let the bubbles die down.
  4. Pour with pride and irreverence straight from the pitcher, or bust out the wedding booty and decant into something pretty.
  5. 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.

Hyperdecanting step 2

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.

{ 9 comments… read them below or add one }

Sarah P. / Julia's Child August 16, 2012 at 2:57 pm

Awesome tip. *Yawn* to the wine snobs, indeed!

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Christina August 16, 2012 at 3:02 pm

Yes! Far too many people are yawning through their bottles, waiting for some bacchanalian version of Godot. I say dump it, drink it, have fun. Cheers!

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Marie August 16, 2012 at 4:13 pm

Holy cow! I want to try it just to see the horrified look in the faces of my guests! Really intrigued.

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Christina August 16, 2012 at 5:49 pm

Fun! Go with a wine that you like, and see how much better it gets. And if you’re doing it for guests, then a real “triangle tasting” is the way to go. Be sure to let me know how it goes!

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PragmaticMom August 16, 2012 at 5:06 pm

Love it and it’s so easy! Your technique also makes wine less intimidating!

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Christina August 16, 2012 at 5:52 pm

Glad that hyperdecanting seems to make wine sound less intimating. After a year of studying wine, I hope to start spreading that message!

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Culinarily Clueless November 16, 2012 at 7:43 pm

I can’t stop thinking about this idea of hyperdecanting wine. Thanks for sharing it. I am scared and excited to try this on a bottle of Merry Edwards Pinot or perhaps Chimney Rock Sauvignon.
Also, who IS a wine snob? Do you really know any, or is that just a convenient tag?
Which then begs the next question, one might ask: am I a wine snob? And secretly, yes, Oh, I hope so! I hope people point and say “What a wine snob!” behind my back, while I am sipping a $12 Husch Sauvignon Blanc. And imagine how extra snobby I can get about hyeprdecanting! “Oh, you don’t hyper-decant? Mon dieu!” YES! This could be the perfect weapon, along with serving guests dinner on warmed-in-the-oven plates.
So, is a wanna-be wine snob worse than a bona fide wine snob? ;-)

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Christina November 16, 2012 at 7:56 pm

Oh my! You don’t think you know any wine snobs?
They use vague superlatives like “elegant” or “feminine” to describe wine. They have very strong opinions on regional or vintage variations as outlined in Wikipedia. They suck in air with the first sip, smack their lips, and spit it farther than a Major League pitcher.
It takes a certain type of person to be as boring as a wine snob necessitates. I fear you are not one. Sorry to disappoint. And in this case, yes, it is infinitely better to be a wannabee. I take pride in considering myself one!

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Brett March 8, 2013 at 7:35 pm

What a great whizzz! Thanks for telling us about this – a great way to make wine more approachable, enjoyable and fun!

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