Radical Lifehack: What’s wrong with the wine in the blender?

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The mixer trick targets the tannins (tannins) and the bouquet. For this reason, it is useful to go back a little to understand the process better.

Trick with tannin

Tannins are responsible for the dry, hairy feeling that occurs on the tongue when drinking wine. They occur naturally in the skin, seeds and stems of grapes and are transferred to the must during winemaking. During the aging and maturation of the wine in wooden barrels, a small amount of tannin from the wood is mixed into the wine. Red wines have a much higher tannin content than white or rosé because the vinification is designed to keep the must in contact with the mash for a few days to weeks.

Tannins gradually break down, forming chains over time. In this form, they are perceived as softer on the palate. This process can be accelerated with oxygen. If we swirl a wine vigorously inside the glass, or if we pour it into a bubble pitcher as it falls, creating bubbles, most of the wine’s surface comes into contact with the air. In this way, the tannins combine and appear more flexible. Also, the aromas open – the plant becomes more accessible.

More is not always good

The trick of the mixer comes into play here. Rather than swirling the wine in a glass or aerating in a jug, the device should do this in a matter of seconds. The idea of ​​putting a product that has been laboriously obtained from nature into a machine and subjecting it to centrifugal forces seems outrageous. If the sweetening sip is disappointing and you’re in a hurry with a cheap, young red wine that contains a lot of immature tannins, the proof of the pudding is while you eat it. Wines made from tannin-rich grape varieties such as Cabernet Sauvignon, Carignan, Nebbiolo, Syrah or Tannat are candidates for by-products.

It is important that the procedure is very short, about 10 seconds. Too much air can be inefficient and cause flavors to dissipate, leaving only stale water. It is also important to make sure that the mixer does not smell any foreign odors. The brutal method is strongly discouraged for high quality, ripe or delicate wines such as Pinot noir or Gamay.

Source : Blick