The Winewizard in action. Winewizard by Vinalchemy
“Have a look at this” said a good friend as he passed me a cutting from The Times with the heading The wine gadget sommeliers say can make your GBP £10 bottle taste better.
A six-month study by Plumpton College “found that some wines effectively aged by up to ten years with one quick application of the pump.”
British inventor, Michael Pritchard, recently launched a GPB £50 cannister called Winewizard that pumps millions of micro-bubbles into a glass of wine. The process, he claimed, “improved the taste of cheaper reds, whites and rosés, or brings younger, high-quality wines to maturity.”
A six-month study by Plumpton College in East Sussex “found that some wines effectively aged by up to ten years with one quick application of the pump.”
It increases the surface area of the wine by 10,000 times and successfully replicates a process that usually takes place over years or even decades in a cellar — meaning the wine can reach its optimal potential in just seconds, Pritchard said.
Sound a bit far-fetched? Most wine drinkers will have experienced a boost in wine quality when robust reds are sloshed into a decanter. I choose to drink red wine in large glasses to expose the wine to air. The process can be accelerated by swirling the glass for extra air exposure. The wine often seems to become smoother and more complex. Why shouldn’t a man like Pritchard, who was awarded an MBE for services
This Article was originally published on The Real Review
