When it comes to "sober up", people who often drink will be familiar with it. The so-called "hangover crematorium", as long as people who have been drunk once, will never be unfamiliar with dizziness, vomiting and stomachache just after sober up. But what we are going to talk about today is not the "sober-up" of people, but the "sober-up" of red wine. What should we do without a sober-up device?

what about red wine without a decanter

in fact, in daily life, there are many times when there is no decanter. For example, you accidentally broke the decanter, or you didn't prepare it originally, but after reading our article, you had an epiphany-ah, why don't I wake up and try it? At this time, try using the blender at home!

firstly, decant the wine residue, pour all the wine into the blender, select the highest speed and stir for 31~61 seconds.

after that, you can start drinking when the foam on the wine surface disappears after mixing.

Although this method seems outrageous and incredible, it also has loyal fans, such as NathanMyhrvold, the author of Modern Cooking Art. He said: "For centuries, wine lovers have known that sobering up before drinking can help improve the quality of wine, but traditional sobering up tools often cause' tragedies'. Later, I found that the best hangover tool is my blender. " He believes that stirring to sober up will obviously improve the quality of medium-priced wine and greatly enhance the fruit aroma. However, if you want to drink some expensive wine, I personally suggest buying a sobering up device ...

Why sober up?

For example, many wines are sleeping in wine bottles, just like people can't get into the best state when they just wake up. The wine that has just been opened is more or less "confused", and sobering up, as the name implies, is to wake up the wine.

To put it simply, there are two purposes of sobering up: one is to remove the wine dregs, and the other is to make the wine contact with the air, and make some oxidation to disperse the turbid taste, open the aroma and improve the taste.

let's talk about the function of removing wine dregs first. Wine residue is the precipitation of substances in wine, and its essence is the combination of tartaric acid crystals, pigments and tannins in wine. Wine dregs often exist in aged wine and unfiltered wine before bottling, such as vintage port wine and natural wine.

when pouring wine, if you don't sober up, the wine residue will easily be poured into the cup with the wine liquid. The wine not only looks cloudy, but also has obvious graininess, which affects the taste experience.

Therefore, people often love and hate wine dregs. They love it for the long years that a bottle of wine has lived, and they hate it for ruining the long-brewed taste. If you want to drink fine wine and don't want to be influenced by wine dregs, it is really a good choice to sober up before drinking. In addition to removing wine dregs, sobering up will also have a significant impact on the aroma and taste of wine. First of all, sobering up can dispel some turbid smells in wine. For example, the smell of rotten eggs, lighted matches, burnt rubber and boiled cabbage often appears in wine. These smells are derived from sulfur-containing compounds and are very common in wine, which will make people sick and cover up the fruit aroma. And sobering up can make it evaporate to some extent.

does the quality of wine definitely improve after sober up?

In "Why sober up", we already know that sober up is mainly for removing dregs and improving aroma. In the part of "improving aroma", we mentioned that moderate oxidation can promote the development of aroma in wine.

However, many people think that this "oxidation theory" is not reliable, and think that from a scientific point of view, exposing wine to oxygen in a large area is tantamount to murdering wine. The late Professor émilePeynaud once said publicly that oxygen is obviously a harmful substance for healthy wine, and the longer the wine is exposed to the air, the greater the damage to its taste and aroma. Therefore, he suggested that only the wine residue should be removed before drinking, and it was not recommended to put the wine in the decanter for too long.