Home > wine, Wine Tasting > Wine and Time at Franklin Street Works (and some Hyper-Decanting too)

Wine and Time at Franklin Street Works (and some Hyper-Decanting too)

January 20, 2012 Leave a comment Go to comments

Yesterday we got together at Franklin Street Works in Stamford, CT to talk about wine, time and the relationship between the two (some thoughts on the subject had being posted to this blog before). As you can imagine, we not only talked, we also tried some wines, and even conducted some [not necessarily scientific] experiments.

Here are the wines which were presented in the tasting:

  1. 2010 von Hövel Riesling Kabinett Scharzhofberg
  2. 2004 von Hövel Riesling Kabinett Scharzhofberg
  3. 1998 Azienda Agricola Sant’Elena Ros di Rol Merlot, Friuli
  4. 2009 Falesco Merlot, Umbria
  5. 2008 Beringer Cabernet Sauvignon Knights Valley
  6. 2008 Beringer Cabernet Sauvignon Knights Valley (hyper-decanted!)

First, by pairing together 2010 and 2004 Riesling, we wanted to see the direct effect of aging in the same wine. Despite being called Kabinett, 2010 was rather on a sweet side (I would probably define it as Spatlese) – it was nice and round, and good acidity helped to show up quite fresh. 2010 was people’s favorite, as you might imagine – however, I really liked 2004. One reason is a contrast between the nose and the palate. On the nose it was literally “what the … is this” sensation – probably spoiled cabbage comes to mind first. But then the palate was very balanced, nicely dry and mature, with still a good showing of fruit and excellent acidity.

The Italian wines were good, but not necessarily what I wanted – 1998 Ros di Rol was closed up, dry and somewhat tannic, and 2009 Falesco was bright and fruity, but overall they didn’t play together at all (should look for different comparison tasting pairing).

The last part  – Hyper-Decanting – worked out very interestingly (Hyper-Decanting is not my term – please see the origin of Hyper-Decanting here).

The 2008 Beringer Cabernet by itself showed up in a very classic way – some black currant jammed fruit on the nose, nice bite and nice green notes on the palate. After hyper-decanting ( about 1 minute in the blender), the wine changed dramatically, losing all its sharp edges and becoming soft and mellow.

Would I recommend hyper-decanting as new way of fast-aging the wines? Probably not. Would I treat a classic Bordeaux this way? Most likely not, unless this is the last bottle left to entertain a party. Is this something you should try for yourself at home? Yes. It is simple, safe and easy, and you probably own the blender anyway, so there is no expense on your part. Will I try it again – yes, but again only as an experiment.

If anyone of the people reading this post attended the event – please comment, I want to know your opinion! And for everybody else – find the time to open the oldest bottle in your cellar soon, to honor 8000 years of wine and time relationship. Cheers!

  1. January 23, 2012 at 7:51 pm

    loove the idea of ‘hyper-decanting’–sounds like something that would end up happening at my house

    • talkavino
      January 24, 2012 at 4:40 am


      thanks for the comment! Once you try the hyper-decanting, let me know if you would like the result!

  2. July 29, 2015 at 3:45 pm

    I don’t ‘hyper decant’ all the time, but it is a great way when in a hurry.
    The best part is the look on people’s faces when they see me (someone they think of as a wine snob) pour a bottle of nice wine into a blender and blending it for 30 seconds 🙂
    I did a post on it, too: http://stefangourmet.com/2012/02/17/hyperdecanting-a-la-modernist-cuisine/

    • talkavino
      July 30, 2015 at 6:27 am

      I agree with you – hyper-decanting does create a surprising look on many faces :). I’m planning for a while to do a special experiment with decanting – taking the same bottle of tough closed wine (I have some Petite Sirah which would be good for the purpose), and running it through various decanting facilities – normal decanter, vinturi, verso vino and the hyper-decanting just to compare the effect. I will do it one day 🙂

      • July 30, 2015 at 11:55 am

        I often do side-by-side experiments on my blog with food, and this would be a great side-by-side experiment with wine. Would be great if you could do a post on that.
        Just the difference between a bottle that’s just opened, a bottle that has been decanted for 2 hours and a hyper-decanted bottle would be very interesting.

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