Is it true that putting wine in a blender for a few seconds (or using something like the Vinturi wine aerator) gives me the same result as putting the wine in a decanter for 1 or 2 hours as suggested here: http://www.fourhourworkweek.com/blog/2011/12/18/hyperdecanting-wine/ ?

  • Seems to come down to the reaction with air, which should indeed be higher by using a blender, so it sounds reasonable. The funny thing is that you actually stir homebrewed wine in order to get gas (like CO2) out of the wine after the fermentation. Your question might also be answerable on homebrew.stackexchange.com, while they are actually more about the brewing process of course. – Martin Scharrer Mar 23 '12 at 10:17

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