Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
The other day, I felt the time had come to Vitamix some Bordeaux. Any reasonably sane person, of course, might wonder why. After all, the Vitamix (or at least the Vitamix Professional Series 750) whizzes its razor-sharp steel blades around at 24,000 rpm, which is fast enough to liquify pretty much anything. You could toss a license plate and some pool balls in there and end up with a smoothie; a weird one, but a smoothie nonetheless.
I slapped on the lid, turned the speed dial up to 10 and let it rip. Myhrvold suggests 60 seconds; I followed his suggestion. Then I turned off the Vitamix, let the froth subside, poured myself a glass and took a sip.
The Vitamix had definitely aerated the wine. In fact, it had aerated the holy heck out of it. Unfortunately, it had also raised the wine’s temperature up to about 95 degrees, along the way extracting some sort of bizarre, celery-like aromatic note - possibly from the plastic sides of the carafe - and adding a distinctive engine-oil flavor to it.
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