Adding Salt to Red Wine

Chefs add salts to their meals to enhance its taste, so we might just agree that salt kinda improves the taste of some meals, and somehow, it works for Red Wine, Yep.., yet another life hack that has been revealed.

This potentially life-changing hack comes from former Microsoft’s Chief Technology Officer-turned-cookbook-Author Nathan Myhrvold.

Myhrvold, who has a degree in mathematics, geophysics and space physics form UCLA, came across the discovery during a dinner with Californian winemaker Gina Gallo after she sung the praises of savoury tones in Cabernet Sauvignon.

“I said ‘I can make it more savoury’ so I added a pinch of salt to the wine, which totally changed it,” Myhrvold told Bloomberg.

“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.

Myhrvold estimates that in addition to sweet, sour, salt, bitter and umami, humans have around 40 other taste receptors in their tongue.

“When you taste something, you have this cacophony of different tastes and your brain tries to summarise that.

“A tiny bit of salt changes the overall impression, which is why chefs salts food,” Myhrvold told Bloomberg.

Unafraid of ruffling the feathers of wine snobs, instead of decanting, he advocates putting red wine in a blender for half a minute in order to aerate it.

So thanks to Myhrvold, “we wont complain about the cheap wine we have that don’t taste so good, we could upgrade it with a pinch of salt…”

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