I have not heard of it either, but when I read this thread today I thought of wheated bourbons. Like I said, I will try it with something cheap like Makers, OWA or Larceny before moving on to the expensive stuff.
"God sends meat and the devil sends cooks." - Thomas Deloney
The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky
So, should I bring my 1975 Arbeg with a splash of water to drinking temperature in a Vitamix? Not that I have a Vitamix, and I might have to sell the Ardbeg to afford one...
Oxygen saturation in water will occur somewhere between 6 and 8 parts per million (this number depends upon temperature, salinity and elevation). This means that the water molecules have absorbed as much oxygen as they can easily hold under the present conditions. Any oxygen added beyond this point will be released back into the atmosphere with the least amount of disturbance in the water. Thus I doubt that putting wine in a blender adds more oxygen than a usual aerator. It will however, oxidize the wine and potentially heat it up. Unless there are specific molecules in the wine that have an affinity for oxygen, like hemoglobin in our blood, any oxygen added above the saturation point will just bubble up.
Correct me if I'm wrong, but the whole point is to oxidize the wine(after a certain point the oxidation starts to produce a negative result obviously), which is why a flat bottom decanter is typically seen as the preferred method for decanting. If you put said wine into a blender you're effectively folding the wine at high speeds and exposing a greater amount of the wine molecules to oxygen at an accelerated rate...?
I used to work for Jerry Lingrel and Peter Stambrook, for what it's worth.
There comes a point in the life of every process where it becomes necessary to shoot the engineers and begin production.
Try it and drink whatever you like. Sheesh.
Now is not the time to bother me. And it's always now. Wiley Miller