A Kitchen Staple Could Make Your Wine Taste Better In Just A Blitz

There are a lot of different methods people use to make the most out of their wine, which makes sense, especially when even Aldi wine can come with a sky-high price these days. One of the simplest ways people try to improve their wine is simply by decanting it. But if your idea of decanting wine involves using a simple glass container and letting the air do its thing, Connor Roy on "Succession" would be shook. "You don't hyper decant? You're just doing regular decanting?" he might ask (via YouTube). That's because Roy favors the blender when he's looking to improve a bottle fast. "You can age your wine five years in ten seconds," according to Roy, and it turns out he might not be alone in thinking so.

The term hyper decanting refers to adding wine to a blender and whipping it up until foamy. After the foam dies down, the wine is ready to go. Apparently, the process mutes the tannins while adding air to the wine. That's similar to traditional decanting, which vineyard owner Marcy Roth explains "opens up the wine and aerates it, allowing more of the flavor and aromas to come forth and to show their most finessed polish side" (via The Independent). But before your start giving every bottle of wine you come across the smoothie treatment, there are a few things to keep in mind.