Wine shake-up: Fuller flavour is a corker

McLaren Vale, Australia – A winery in Australia encourages drinkers to shake their wine before serving. ‘Is it the newest dance move?’, the owners ask. ‘No. It is the best way to prepare our wines before you drink them.’

The Mollydooker Shake releases the inert nitrogen gas, which is added to protect the wines in the bottle. ‘If you think of a wine’s flavour profile as being like a big round ball, the nitrogen flattens the back end of the round ball,’ owner of the winery, Sparky Marquis, explains. ‘The Mollydooker Shake releases the nitrogen gas and the flavour profile pops out to its full size again.’

Drinkers are encouraged to pour out half a glass, put the cap on or the cork back in and shake. Fine bubbles of nitrogen will rise to the top of the wine. The next step is to remove the cap and let the nitrogen out. Repeat this a few times and enjoy the wine. For more on science is used in food, read our recent feature on Gastro-tech.