🍷快速 醒酒 絕招 Brutal but fast way to decant wine
有次到朋友家喝酒帶了Vinturi手持醒酒器，幫開瓶時間太短的主人解圍，從此，就陷入｢有空，麻煩你帶工具來」的｢醒酒器陪客」迴圈，而無法脫身。
Going to some parties with a Vinturi Red Wine Aerator made me a human-decanter. It seemed that everyone needs a fast way to decant their wine but the lack of willingness to buy any gadget.
｢醒酒」，法文稱｢Decantage」，對葡萄酒愛好者是個謎，不做這動作，費盡心思弄來的葡萄酒，很可能在宴請重要客人時，一入口便打壞氣氛，但做得不對，糟蹋了酒味，更讓愛酒主人既失面子，又因糟蹋好酒而心裡淌血。
那麼，到底怎麼做才是最佳醒酒招數呢？
To decant a wine might be a key through a crucial moment in an important dinner.
To do or not to do is not the problem. The problem is how to do it right and efficiently.
But how?
遊學波爾多時，熱心法國長輩籌備了連續五、六天紅酒餐會，到幾個酒莊串門子，從第一天開始，我留心這些法國酒莊主人、釀酒師有甚麼醒酒絕招。答案是：沒有！或者應該說，他們是｢無招勝有招」！
I’ve been invited to Bordeaux as a guest. And I tried to learn good tricks to decant wine from experts in some parties. But I failed.
那幾攤法國酒聚裡，紅酒隨意放在尋常的大水滴型醒酒器裡，要喝時轉到較小的斜水滴型醒酒瓶，再倒給客人。
重點是，陸續進場客人多，晚餐時間特長，從晚上七點吃到十二點司空見慣，你認識完第一批新朋友，禮貌寒暄完後，手裡準備敬酒的第一杯酒早醒了，接著，你又認識第二批新朋友，第二杯酒就更醒了，如此下來，喝酒的人忙著交際，葡萄酒就得到足夠時間呼吸、甦醒、散發不同層次香氣。
The people I knew at Bordeaux were a group of people loved to have a long dinner. After all, guests had been introduced, the dinner was not to start yet. All the wine they served got a plenty of time to wake up in decanters.
慢食慢喝是應該學習的飲食文化，但有效醒酒，在亞洲，還是有需求。
Slowly eating and drinking is a good way of life. But a fast way to decant is always welcome in Asia parties.
不過，有效醒酒並不一定要花錢買好的醒酒器，
因為無論什麼醒酒器，都基於相同原理：增加紅酒與空氣接觸面。
It’s not necessary to spend a lot of money to decant your wine. You gotta know the key point is to help your wine to increase the ingress of air.
I learned a way from a great book “The 4-Hour Chef / The Simple Path to Cooking Like a Pro, LearningAnything, and Living The Good Life) / Timothy Ferriss
從《廚藝解構聖經》這書偷學的絕招，必備一種怪兵器：
電動料理攪拌器。
如果現場沒有，手動打蛋器登板救援也行。
A blender is all I need. Electric blender will be even better.
先把750ml紅酒倒出半瓶到一個大鋼杯裡，
要用沙拉碗也隨你高興，扶穩杯碗，用攪拌器穩定攪拌20到30秒，
就能完成土豪們倒進古董水晶醒酒瓶三個鐘頭才能完成的醒酒效果。
Just pour your wine into a bowl and stir it.
That’s a brutal but fast way to decant wine and it works.
沒有一招比這招牛，重點是，這招有效！如有朋友批評用這招醒酒太粗魯，請回他一句：｢很多米其林星級名廚遇到緊急狀況時，也用這招！」。
Box：附帶過濾一招
醒酒另一個主要理由，是將瓶內葡萄酒中的單寧及色素成分結晶化的沉澱物，跟葡萄酒分開。
In Taiwan, you could buy a filter net for the kitchen. As you pour the wine, it could do a great filter work.
超市有賣一種廚房用濾水網，是洗碗時用來過濾菜渣不要掉到水管裡造成阻塞，開葡萄酒瓶前準備一個，倒酒時用手拉緊在瓶口，既可過濾沉澱物，也可濾掉開瓶時不小心落入酒裡的軟木塞屑。
延伸推薦閱讀：《廚藝解構聖經》(The 4-Hour Chef / The Simple Path to Cooking Like a Pro, LearningAnything, and Living The Good Life) / Timothy Ferriss / 中文版發行：三采文化
