A news article on which landed to my email box today about 'Hyperdecanting'. Basically you just pour wine into a blender and fire away with the highest setting for 30 seconds to a minute and voilá, you have a hyperdecanted wine. 

Nathan writes that it will improve wines - especially younger red wines and this was attempted with Margaux '82 as well. Pouring that Margaux to a blender sounds like wine lovers worts nightmare but with a tad masochist feel to it (insert wink here). I have no doubt that this would not work and I'm sure it will decant the wine and really give that air to it - a method that should be tested!

I have a suggestion as the creme de la creme of wine nerds are gathering to European Wine Bloggers Conference next month to Brescia in Italy, we try this in the wee hours of the night. How about it?

Read the original article here on Business Weekly