3 ms·

There’s a better trick: chuck it in a blender for 30 seconds. Really softens the shitty flavours some cheap wines have haha

• pclmulqdq 4y ago
  This is literally true, and it's why decanters exist. If you oxidize a wine, it mellows out the sharpness by letting some of the protein break down.
  • girvo 4y ago
    Yep! Whenever I get a bottle that is too harsh I do it. Works great, much to the amusement of my partner