My blender-happy friend wasn’t wrong. A 30-second pulse in a blender introduces a massive amount of oxygen, which softens tannins instantly. This works best for young, bold reds like a Syrah or a young Bordeaux.
But be careful: over-blending can “bruise” the wine, making it taste flat or watery. Two pulses of five seconds each is your sweet spot. And for the love of all that is holy, use a clean blender. Your morning smoothie residue will ruin everything.
