Maxime Bilet, coauthor of “Modernist Cuisine,” says that instead of waiting up to two hours to decant wine the traditional way, you can improve the taste of wine in seconds with what he calls “hyperdecanting.” Aerating wine this fast is great for bolder, younger wines, but Bilet notes that this technique probably shouldn’t be used on more delicate wines like a 1982 Lafite. You’re not gonna need it for refreshing but decidedly casual canned wines either, of course. But what a neat trick to pull at your next dinner party:
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