Skip the wine decanter in favor of a blender, master chef says3/25/2012
You know that exquisite wine decanter you purchased to impress your oenophile friends? Not necessary if you own a much more common household appliance. "Hyperdecanting," an aeration method originally proposed by master chef (and former Microsoft CTO) Nathan Myhrvold, involves frappe-ing your vino into a froth in a blender. This process doesn't exactly get a thumbs-up from sommeliers yet the trend seems to be gaining traction. If you can endure this video without turning to the spittoon, Vinum Vita's Terrence Jones hat-tips "molecular gastronomist" Myhrvold before whipping his own cab-syrah blend into a frenzy.
Myhrvold's method: practical idea or boozy blasphemy?