How to Make a $10 Bottle of Wine Taste Like a $100 Bottle
[Ed. Note: Here at the Daily Reckoning, we strive to bring you a unique and entertaining view of the world of finance. But we also realize that there’s more to this world than money. After all… what good is money if you don’t know how to enjoy it? So as part of our ongoing “Tip of the Day” series — brought to you by our friends at Laissez Faire Today — we’re proud to share this little actionable tip on living a happier, healthier and more enjoyable life than you ever thought possible. Enjoy!]
You probably already know that decanting a bottle of wine before serving it often improves its flavor. Problem is, the traditional decanter is a limp-wristed way of truly pulling out the good stuff.
As a general rule: The fancier it looks, the more useless (and harder to clean) it is.
Enter hyperdecantation. (Warning: The following is liable to invoke fits of rage and strange snorts from the wine snob. Be careful who you bring it up to at the next soiree.)
Hyperdecantation is just a fancy way of saying ‘pour your wine in a blender for 60 seconds and it’ll taste better.’
Former Microsoft CTO and master chef Nathan Myhrvold is the biggest advocate. Here’s what he told Bloomberg:
“I just pour the wine in, frappé away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving.
“Although torturing an expensive wine in this way may cause sensitive oenophiles to avert their eyes,” he said, “it almost invariably improves red wines — particularly younger ones, but even a 1982 Chateau Margaux. Don’t just take my word for it, try it yourself.”
Decanting is meant to change the taste of the wine for the better, while also removing sediment.
If you don’t have a blender, here’s another suggestion: a latte foamer. You can get one for around $10 on Amazon.
Wizz it around in the glass for 30-60 seconds, and try it out. If you want to get scientific, invite a few friends over and do a blind taste test.
Take a poll. Which tastes better? Then let us know at Chris@lfb.org
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