Wine Asylum

Any 'hyper-aerators' here?

71.130.238.134

Enophile

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?

Vitamix? (Open in New Window)

Follow Ups:

Have seen it... - mkuller 21:07:42 09/26/12 (0)
...recommended, and demonstrated on video but seems like it would bruise the wine.

Venturi and a decanter seems so much more civilized.
OMG! - triodesteve 18:07:59 09/25/12 (0)
I never say never, but it seems kind of crazy. There is a reason that wines are fermented without letting the temps get out of hand, and why we use gentle methods for moving wine before bottling. Heat destroys esters (aromas). Seems like an awful idea.
But having said that....lots of things seemed like bad ideas at the time right?
Let us know how it works.

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