MC author Nathan Myhrvold has an article in this week’s issue of Bloomberg Businessweek, which features their first annual “How To” guide. The topic: how to “hyperdecant” wine with a blender.

It may strike traditionalists as a little nuts, but as explained in more detail in Modernist Cuisine (see pages 4·342-344), a quick pass through a blender can bring out the best of even a fine 1982 Château Margaux. In the article, Nathan also explains how to set up a proper “blind” taste test so that you can judge the results for yourself.