Decanting Wine In A Blender… Really?!?

A couple of weeks ago my cousin told me about an article he read describing this whole decanting wine in a blender craze, and if I thought that it would actually work. I have seen a few different pieces on this ‘hyperdecanting’ fad where you can use handheld devices, or even blenders, to aerate a wine in a matter of seconds. It stems from the same premise as many of the aerators out there which expose wine to as much air as possible allowing them to open up in a flash.

So will putting wine in a blender work? Yeah…If you pour a bottle of wine into a blender that could use a good amount of aeration and hit the switch it probably will do the job. But is it worth it? Do you really want to take something as beautiful and delicate as a bottle of wine and toss it in the same device in which you make your smoothies and protein shakes? I know I don’t… here’s why.

First off, there’s certainly a chance it may damage the wine and minimally will give it some form of a froth. But more importantly, wine is a living and breathing thing…constantly evolving from the day it is made until the time it is consumed. It will also most likely gracefully improve as the wine sits in your glass. Personally, I love to experience how a wine changes in a matter of minutes from something tightly wound up and guarded to a fully expressive and complex treat for all the senses. By allowing it to whip around a blender like a kid on the Rotor,  you could miss one of the best transitional moments in the life of that wine thereby negating the overall enjoyment.

Wine Decanting

So I would say this… open a bottle, pour a little in a glass and give it a good sniff to take in all those delightful aromas. Then take a sip, swirl it around your mouth and let it linger on your palate before letting it go down. If it feels like there should be a little more to the wine then grab an aerator or decanter to help it open up a bit quicker. But if you have the time to wait, just pour yourself a glass and slowly enjoy it over time and you will notice how a really well made wine will slowly transform and mature to its fullest potential. As for the blender… probably best to leave that for the morning to make your favorite homemade hangover concoction.

 

What to pair with your Easter Dinner

WestchesterWineGuy:

Wow… a blast from the past! I posted this for Easter 5 years ago… and while some of the actual wines may no longer be available, the pairings still hold true. Take a look if you are in need of some Easter Wine Pairing help… Cheers!

Originally posted on Westchester Wine Guy:

As Good Friday has arrived, it’s time to start thinking about a lot of things for Easter Weekend….. where to hide the Easter eggs, which masses to hit (preferably the ones that aren’t like 3 hours) and what wines to buy that will complement the Easter feast you have planned. Not to fear…WWG has a few easy recommendations to help make your meal a hit! I should mention that even though I am Westchester based, I am always happy to have new followers that live in other areas too (yes, even out in Massapequa, LI… you know who you are!)

The two most popular meats that people cook on Easter are ham and lamb. So let’s start with a ham pairing. As far as meats go, ham is a little light and usually has some form of a sweet glaze on it. Even though I almost always prefer a red…

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Storing and Serving with Wine Enthusiast

Just thought I would share a couple of pieces I co-wrote along with some of the talented writers here at Wine Enthusiast. Some great information on how to decipher if you need a wine cellar/refrigerator, as well as what kind may be right for you, and how to serve all your wines like a pro!

Do You Need A Cellar?

Your Cheat Sheet To Serving Wine

Break out the Bubbles! Top 5 Options for New Year’s Eve

As unfathomable as it may seem, this year is already over! The Christmas season just flew by and now the pre-New Year’s Eve jitters set in. You know that last minute frenzy leading up to New Year’s Eve… Should we go out or stay in? Will it be too crowded? Who is going to drive? What should we drink? While I can’t help you with the driving that night, I can lend a hand in selecting some tasty Sparkling selections for your festivities. Below are my 5 Favorite Bubbly options from $15-50.

Wallpaper holiday, new year, wine glasses, a bottle of champagne, 2014, bokeh

La Marca Prosecco – For around $15 I don’t think it gets much better than this Italian sparkler. Dry and zesty, the sweet honeysuckle notes enhance the core fruit of apple and peach while the crisp acidity runs straight through to the finish.

Domaine Carneros 2009 Ultra Brut – This Taittinger owned winery makes some of the best sparkling juice in all of Cali, and at $25 this is easily their greatest value. Aromas of lime zest, lemongrass and lovely floral notes lead to a dry and complex palate of apple, marzipan and almost flinty minerality.

Sparkling Pointe Brut – Keep it local and drink some tasty Long Island sparkling this New Year’s! Delicate, yet not simple, on the palate with lemon citrus and green apple fruit. Those classic yeasty and biscuit flavors find their way towards the finish leaving you looking for your next sip. Not a steal at $30, but Long Island real estate ain’t cheap.

Charles de Monrency Brut Reserve – A ‘grower’ Champagne that has all the quintessential qualities of top vintage offerings that are twice the price. Fine and lengthy bubbles lead to nutty, honied and toasty aromas and flavors. The biscuit and melon notes on the finish hang around long after the juice is gone. A lucious, mouthfilling mousse on this one as well.

Piper-Heidsieck Cuvée Brut – Without question my favorite Champagne for around $40+. It has that dry and crisp minerality that balances harmoniously with the citrus, green apple and subtly yeasty notes. For my palate this is as good as it gets under $50.

Whatever you choose to sip on this New Year’s Eve be sure to enjoy with family and friends, as that is sure to enhance any Sparkling experience.

Have a Happy and Healthy Y’all, catch ya in 2015!

Wine Serving Temps and Tips

Not sure if you are serving your wine at the right temperature or how to get it to the perfect serving temp? Confused on what stemware to use? Check out the Wine Enthusiast piece below (by WWG) that has all the info you need to ensure that the lovely juice you are pouring at your holiday party is being enjoyed to its full potential.

Your Cheat Sheet to Serving Wine

 

How to serve wine

5 Simple Rules of BYO

With more and more consumers reluctant to pay the high markups that are inherent to many wine lists, BYO has become more prevalent than ever. Restaurants tend to mark up wines anywhere from 2-4 times the retail price that you will find at your local wine shop, not to mention the mark up from their cost. While the convenience and selection is well worth the price to some, others prefer to select from their own collection then the restaurant’s wine cellar. Below are 5 simple rules to help determine the appropriate scenario to bring your own bottle and some guidelines for restaurant etiquette if you choose to do so.

  • Free is for me! – If there is no corkage fee, than there is no reason NOT to bring your own bottle. Even if restaurants charge a nominal (under $10) corkage fee it still makes all the sense in the world. You could choose to bring a moderately priced bottle and it will still be a lot less at your local wine shop then at the restaurant.
  • Big names = Big Corkage Fees – If you are going to a top tier steakhouse or a popular French bistro, you are probably looking at a corkage fee of $35-75. For these eateries you’re probably better off sticking with their wine list.
  • Make it worthwhile – You certainly could bring an inexpensive bottle, but that would defeat the purpose. Mark ups are typically higher on the reserve selection wines, especially from older vintages, so the better bottle you bring the more you are saving.
  • Tip on the service – The server should provide the same service on the bottle of wine whether it is purchased from the restaurant or not, so be sure to include something in the tip for that bottle. A good rule of thumb is to multiply the retail cost of the wine times 2 or 3 and add that to the total bill before calculating the tip.
  • Buy an additional bottle from the wine list – If you’re dining with a large group, doing this shows you appreciate their hospitality and would like to thank them for it…that is of course if you are enjoying the meal and the experience!

 

Cheers!