What if red wine has no hangover?
In fact, in daily life, there are many times when there is no hangover. For example, you accidentally broke the decanter, or you weren't prepared, but after reading our article, you had an epiphany-ah, why don't I wake up and try? Try using the blender at home at this time!
First, decant the wine residue, pour all the wine into the blender, select the highest speed and stir for 30~60 seconds.
After that, when the foam on the wine surface disappears after stirring, you can start drinking.
Although this method seems rude and incredible, it also has loyal fans, such as NathanMyhrvold, the author of Modern Cooking Art, who 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' tragedy'. 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 aroma of fruit. However, if you want to drink some expensive wine, I personally suggest buying a sobering up device. ...
Why are you awake?
For example, a lot of wine is sleeping in a bottle, just like people can't get into the best state when they wake up. The newly opened wine is more or less "confused". Sobering up is, as the name implies, waking up the wine.
To put it simply, there are two main purposes to sober up: one is to remove the wine dregs, and the other is to let the wine contact with the air to carry out a certain degree of oxidation, dispel 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 wines and unfiltered wines before bottling, such as vintage port wines and natural wines.
When pouring wine, if you don't sober up, the wine residue can easily be poured into the cup with the wine liquid. Wine not only looks cloudy, but also has obvious graininess, which affects the taste experience.
So people often love and hate wine dregs. They loved it for a bottle of wine for so long, and they hated it for ruining the long-simmering taste. It is really a good choice to sober up before drinking if you want to drink fine wine but don't want to be influenced by wine dregs.
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, wine often smells of rotten eggs, lighted matches, burnt rubber and cooked cabbage. These smells come from sulfur-containing compounds, which are very common in wine, making people sick and masking the aroma of fruits. And sober up can make it evaporate to some extent.
Will the quality of wine be improved after sobering up?
In "Why sober up", we already know that the main purpose of sober up is to remove dregs and enhance fragrance. In the part of "enhancing aroma", we mentioned that moderate oxidation can promote the development of wine aroma.
However, many people think that this "oxidation theory" is not reliable, and that from a scientific point of view, exposing wine to oxygen in a large area is tantamount to murdering wine. The late Professor émilePeynaud has publicly stated that oxygen is obviously harmful to 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 dregs should be removed before drinking, and it was not recommended to put the wine in the decanter for too long.