A fine wine is all very well and good, but they’re also rather expensive. Here’s how you can make a cheap bottle of wine taste that little bit better….
- Add a few grains of salt to balance out any uneven flavours in your wine.
- Blitz your wine in a blender for 30 seconds. This is a quick way to decant and aerate the wine by helping to oxygenate the liquid. This method is known as ‘hyper-decanting’.
- Whilst red wines are best at room temperature, chilling a bottle in the fridge will subdue subdue excess acidity and make it more bearable to drink.
Sweeten the bitterness of wine by mixing in some fruits and berries. The addition of apples, strawberries, and the like infuse flavour whilst adding a decorative touch.
- Drop a penny into it. Certain sulfur-related compounds can cause cheap wines to give off bad odours, but copper makes them dissipate. Clean a coin, drop it in, swirl, remove and enjoy.
- If it’s red, drink it with mushrooms. For reasons that wine-world pseudoscience hasn’t yet ventured to explain, umami-rich mushrooms tend to make cheap red wines taste better. If your wine’s specific problem is an overbearing dryness, add red meat. Fat and protein both neutralise rough tannins.
- Aerate the wine. When you expose wine to air, two processes start: oxidation and evaporation. Oxidation means more oxygen is being added to something, which usually involves some kind of process of breakdown. When wine is aerated, many volatile compounds like sulfides become oxidized and then turn into vapor. This means they don’t end up in your mouth, where they can make the wine taste sour, tannic, or otherwise nasty. Ever sipped a glass of wine that has the taste of rubbing alcohol? That would be ethanol, another volatile compound. Exposing your wine to a lot of air reduces that harsh note as well.
Get a wine wand. Swirl the wand in your glass for three minutes (or more) and all the histamines and sulfites (used to preserve wine, and found in tons of cheaper wine) will be removed.
- Use cling film to save a bottle of wine that has been contaminated with cork taint. Polyethylene in the plastic helps to draw trichloroanisole, which produces an unpleasant flavour, from the wine.
- Pair it with cheese. A new study has found that cheese really does make wine taste better by boosting its fruitiness and bouquet and improving feelings of enjoyment for drinkers, with some cheeses lessening the mouth-drying impact of the tannins.
So, have you ever tried out a wine trick? Will you be trying any of these? Did it work? Let us know on our Facebook page?
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