When it comes to making wine taste better, oenophiles resort to decanting wine by using an aerator or special containers to allow them to 'breathe.' But if researchers from the Tasmanian Institute of Agriculture are right, then a domestic microwave could be the trick to improving the quality of red wine. Anna Crew has been leading trials in a laboratory to loosen cells of wine from the inside and reveals that the process results in richer color, fuller flavored wine and more tannins. "I guess that some wine makers would find it is quite counter to traditional wine making practices so it is not really for those people who like to make wine in a very traditional way," she said. "But for the winemakers who are interested in innovation, they have been really excited by it." While it may seem hard to believe such a thing, Brown Brothers viticulturist Brett McClen states that commercial trials should start in a few years and there could be some changes. "It may not change anything overnight, but I think in the medium term," he said.
Is the thought of microwaving wine blowing your mind? Earlier this year amateur chef Nathan Myhrvold suggested that wine be aerated using a blender at the American Association for the Advancement of Science. According to Myhrvold, blending the wine agitates it and makes it react with air quickly, which allows the blender to provide the same results as decanting but faster. "Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it," wrote Myhrvold for Businessweek. "A few years ago, I found I could get much better results by using an ordinary kitchen blender. 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. I call it "hyperdecanting."
© 2025 Latin Times. All rights reserved. Do not reproduce without permission.
