Hyperdecanting gives wines a whirl

10/29/2013 | Contra Costa Times (Walnut Creek, Calif.)

Decanting wines improves the aromas of any vintage, even when the decanting is done using an immersion blender. In his book "Modernist Cuisine at Home," chef Nathan Myhrvold writes that 30- to 60-second "hyperdecanting" in a blender brings out flavor without hurting the wine.

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Contra Costa Times (Walnut Creek, Calif.)

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