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 "hyper decanting."
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Wine is traditionally decanted to expose it to air and allow it to open up. This process usually involves pouring the wine into a glass vessel, setting it aside for forty-five minutes to two hours, and allowing the air and oxygen to do its work. At Modernist Cuisine we came up with a pretty crazy way, but also a very efficient way of doing this process much faster and we call it hyperdecanting. Pour your wine into the blender and give it a whiz for thirty seconds to one minute. You're going to see this very dramatic head of foam form on the top, don't be afraid. Give it about ten seconds for the foam to die down and serve it. Hyperdecanting is really best done with younger wines such as big Shiraz and Cabernets. Slightly aged wines often are just too fragile to be used with this process.