Here's A Hack For Making Cheap Red Wine Taste Better
Simply adding a pinch of salt to your dodgy red will make it drinkable, according to a scientist.
In what can only be described as the best news we've heard in weeks, Nathan Myhrvold, who has a degree in mathematics, geophysics and space physics from UCLA, has discovered that adding a few grains of salt to your glass can smooth out and balance the flavours of some wines.
In other words, bring us your meh Merlots, you p** weak Pinots and your shocking Shirazes, and we will make them drinkable.
It's the best thing to happen in wine news since, well, the Bible.
According to The Wall Street Journal, Myhrvold tried this technique for the first time a few years ago at a posh dinner party -- when the wine he was drinking didn't really rock his world.
He thought he would try to make it more savoury, "so I added a little salt to the wine, which totally changed it."
"I start by adding just a tiny pinch and what it does is to balance the flavours. With most wines, they immediately taste smoother. We have many different types of flavour receptors," he added.
"A tiny bit of salt changes the overall impression, which is why chefs salt food," Myhrvold said.
And it turns out that's not the only cheap solution to being cheap when it comes to your wine.
According to wine experts at Thrillist, the solution to the "unpleasantness" of many cheap wines is balancing the acidity by adding lemon juice.
Yep, lemon juice. Hear them out.
"A squeeze of lemon is the quickest and easiest way to brighten flabby wine. Allow your glass to sit for a minute to make sure the lemon is well mixed in, and then wipe the rim of the glass to ensure there's no residue," they said. "The aromas of lemon will integrate into the existing bouquet, leaving you with a more balanced end product. Lime works in a pinch, but not as well, as it contains less citric acid."
And fear not, if a sprinkle of salt or a squeeze of lemon doesn't do the trick -- some sugar may.
You see sugar, in a process called "chaptalisation", is widely used in wines in cooler regions around the world that need a boost -- so adding sugar or stevia to your wine at home can help balance the flavours and alcohol.
Next, you can try whizzing your wine in a blender for about 30 seconds.
According to fans of the practice, putting dodgy wine in the blender helps to age it about five years in 30 seconds -- the process is known as hyperdecanting -- and it can soften harsh tannins.
A final trick (yes, desperate times call for desperate measures), chill that bottle to very, very cold. Like, just before freezing.
"Bad wine of all colours and varieties should be served cold, very cold," said Thrillist's Maggie Rosenberg and Trevor Hagstrom. Why? The main reason is that chilling wine can stop the tannins from overpowering it, and it also helps temper more "aggressive" drops.
Time to splash some minimal cash and get drinking.
Feature image: Getty.