... the article in last week's
NYTimes Magazine section?It's theYear in Ideas issue. It seems that Japanese
inventor, Hiroshi Tenaka says he can age wine in a matter of seconds by putting
it in a 70 pound can with an electrolysis chamber and running a few seconds of
electrical current through the wine. The zap gives the wine a slight charge
which breaks up the water molecules and letsthem blend more completely with the
alcohol. He and his American partner, Edward Alexander gave a presentation last
July at Napa Valley's Taste 3--a conference for wine professionals. Joshua
Wesson, chairman of the Best Cellars chain of wine stores said the red he tasted
"softened fairly dramatically --was rounder, less tannic." but his experience
over all with treated wines was mixed. </font>
Wesson has his own way of
smoothing out a rough young wine...he pours it in his blender set on frappé for
10 seconds to oxidize itand makes it less harsh.</font>
NYTimes Magazine section?It's theYear in Ideas issue. It seems that Japanese
inventor, Hiroshi Tenaka says he can age wine in a matter of seconds by putting
it in a 70 pound can with an electrolysis chamber and running a few seconds of
electrical current through the wine. The zap gives the wine a slight charge
which breaks up the water molecules and letsthem blend more completely with the
alcohol. He and his American partner, Edward Alexander gave a presentation last
July at Napa Valley's Taste 3--a conference for wine professionals. Joshua
Wesson, chairman of the Best Cellars chain of wine stores said the red he tasted
"softened fairly dramatically --was rounder, less tannic." but his experience
over all with treated wines was mixed. </font>
Wesson has his own way of
smoothing out a rough young wine...he pours it in his blender set on frappé for
10 seconds to oxidize itand makes it less harsh.</font>