Decanting Wine | Tim Ferriss

all right today we’re going to talk about wine wine can be very snobby can get very highbrow it doesn’t have to specifically we’re going to talk about a rating line so here we have a bottle of wine and here we have a decanter now the Romans pioneered glass use of decanters and there were a few purposes the first was you would take let’s say an old bottle or an unfiltered bottle of wine pour it right in here and that would ideally leave the sediment in this bottle so then you could get clean wine from this the other reason people now still use decanters is to expose the wine to air to let it breathe and there’s a lot of other fancy terms but many people find that it softens the tannins that’s that so that mouthfeel that sometimes gives you a over brewed tea type of taste or effect sensation some people find it softens it so with a Bordeaux for example Cabernet Sauvignon some of these big wines with lots of tannins and sometimes sulfites this is what people will do the objective of course is to expose it to more air so the surface area is increased turns out there are a few different ways to do this if you decant wine like this you might want to leave it out for an hour two hours three hours well there are a few other options that we have the first is this venturi device and this capitalizes on Bernoulli’s principle that just means that as you increase in effect the velocity of liquid the movement of liquid you decrease the pressure and you’re able to actually infuse more air and this is what it looks like so you would actually do it right over a glass and being careful not to pour it everywhere you can hear it being siphoned through and increasing the flow so this is a faster way it’s a cheat versus the larger decanter you can do this over each glass so I’ll just take a sniff and you can get fancy this is also one of the methods obviously by swirling that you can also achieve aerating but on a very minimal level any excuse to have wine quite nice but if we want to take this to its logical extreme we can do what Nathan Myhrvold recommence and now Nathan was the former CTO or is the former CTO of Microsoft and he’s a bit obsessive with food a master French chef himself he has taken a slightly more extreme approach so here we have and I love these this is a Boehm X beaker and it can be used for many many different purposes we’re going to pour a bunch of wine in here I would suggest starting off with about that much and we are going to expose it to as much air as possible using an immersion blender this is also known as a stick blender this is a Cuisinart Smart stick do not stick your fingers into it but we will see that you stick it in not all the way you’re not going to touch the bottom entirely and you will do this for 20 to 30 seconds you can see it’s quite frothy here more like Guinness than a typical glass of wine you can even hear it and I like to use the Boehm X to drink out of this is actually 250 milliliters which is exactly 1/3 a standard bottle of wine so we can transfer this over markedly different so there you have it that is three hours of decanting achieved in 20 seconds with an immersion blender Thank You mr. verbal