Wine can be aerated faster in a blender or by using a whisk. We gave an at-home aeration system a go to speed up the process of adding oxygen, and it helped some. Some hours in a decanter can allow these smells to “blow off” and let the more promised fruity smells prevail. This creates sulfur compounds that cause a wine to be “reduced.” Reduced wine has the unpleasant aromas of boiled vegetables, rotten eggs, and burnt rubber - not the exactly the flowery description the label promised. On the other hand, if a wine wasn’t properly exposed to oxygen during the winemaking process, it becomes strangled and the aromatic compounds can’t blend. The experiment will have you tasting better wine without adding anything directly to the liquid. If drinking a cheap merlot, for example, try rubbing the lid with blackberries. Try rubbing the area where your nose hits with an aroma that complements the style. To then further enhance this experiment, we played with perfuming the lid. Since 90% of “tasting” is actually smelling, we tried drinking bad wine out of tumblers with lids, or “sippy cups.” By keeping the lid on, we were spared from the uncomfortable aromas. However, if your cheap wine has an unpleasant stench, you might want to keep some of those aromas locked up. Decanting wine into a wide-mouth vessel allows more oxygen to get into the drink.
A freshly opened bottle of wine will have been locked inside a tight space for months, or preferably, years. The most common way for drinkers to enhance good wine is to decant it. But with a little know-how and a touch of MacGyverism, we fixed them. To ensure the wine’s unpleasantness, we spent no more than $5 on any bottle (far less on most).
Cheap dry red wine how to#
To figure out how to "fix" bad wine, we got some vino and tinkered with it. Of course, you're not going to make small-batch punches when you just want a simple glass of wine. What is a wine punch, like sangria, if not bad wine sweetened with liqueur, soured with citrus, and aerated in pitchers and bowls? Adding a squeeze of lemon to cheap, watery wine should be no more taboo than adding lime to cheap, watery beer. Some wines are like eating at upscale restaurants, but the stuff we often grab quickly on the way home is more like fast food: It needs some ketchup. Using basic scientific methods to doctor it up is like adding seasoning. But, come on, it’s still usable booze, so why not fix it? All it takes is a basic understanding of flavor and scent, along with some household items.
What was purchased to provide pleasure is only bringing you pain. It happens to every drinker sooner or later: You come home excited for the first sip of wine, pop that cork, and then realize you’ve got a real stinker.
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