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Any 'hyper-aerators' here?

Posted by Enophile on September 24, 2012 at 18:06:29:
I admit to using a Vinturi for young wines, and gently decanting old wines for sediment control, but have never 'hyper-aerated.'

This wine-in-a-blender thing may be something to try with a wine I wouldn't care if anything went wrong.

I was taught this sort of treatment would actually break larger molecules and harm the wine, but who knows.

Next up, side by side trials.

Anybody here ever do this?