- Jul 20, 2016
- 6,572
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Nathan Myhrvold, a former Chief Technology Officer at Microsoft, is interested in the science of food and got interested in the science of wine.
One of the things we are supposed to do is allow the open bottle of wine to breath for awhile before drinking. The assumption is that oxygen improves the taste. Being a scientist, he experimented with this concept, put the wine in a blender, and got great feedback. Next he tried blending with an inert gas and got the same response. So, it was not the addition of oxygen, but rather the release of gases, compounds, etc. within the wine.
So, for you wine lovers, run your wine through a blender, and let us know what you think. I have not done this yet, but there are several bottles of wine on the counter, so I might give it a try, too.
One of the things we are supposed to do is allow the open bottle of wine to breath for awhile before drinking. The assumption is that oxygen improves the taste. Being a scientist, he experimented with this concept, put the wine in a blender, and got great feedback. Next he tried blending with an inert gas and got the same response. So, it was not the addition of oxygen, but rather the release of gases, compounds, etc. within the wine.
So, for you wine lovers, run your wine through a blender, and let us know what you think. I have not done this yet, but there are several bottles of wine on the counter, so I might give it a try, too.