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>so IMHO any wine that needs to "open up" is not as good as one that doesn't.

I respectfully disagree. Basically I stick to cheap wines (for budget reasons), and my decanter will turn almost any unbearable red into acceptable. A newly opened red sometimes just needs to be smoothed out via air a bit -- at the extreme of things, if you leave a glass out overnight it will be flat (not to mention, the alcohol will have evaporated of course).

edit: not sure if "evaporate" is the right scientific term



> my decanter

Myhrvold in Modernist Cuisine recommends to use a... blender. It really works ;-)


The Vinturi aerators are pretty good.


I can see what you mean—but in picturing it, now I'm curious what would happen if you ran some wine through a reflux condensation.


Are you saying the alcohol will be gone overnight? I doubt that.


if not completely gone, then dramatically reduced.

source: have left a glass of wine on my nitestand before, and in the morning it was glass of sour grape juice.


70% of the alcohol will remains after overnight.[1]

[1] http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/ret... (see page 12)




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