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The Australian
September 30, 1999
Wine Magnetism
By Cherry Ripe
(Copyright (c) 1999, Nationwide News Pty Limited)
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FROM the whatever-will-they-think-of-next? department come magnets that... wait for it ... magnetise wine. One, called the Magne'fique Flav-o-Ring, fits around the neck of the bottle. Another, called the Vintage Enhancer, is the shape of a wine cooler that you plug into the mains and switch on. Written up in the June-July Wine X magazine -- the issue with Gil Bellows on the cover - the Flav-o-Ring works on sparkling wine, beer, coffee and iced tea. Apparently it decreases the size of champagne bubbles and is said to make a sauvignon blanc softer and fruitier, while a cabernet gains a tangy bite after being poured through the "tangy" side of the magnet. Oh yeah? Flav-o-Rings are $US35 ($53) each. For details, visit http://www.magnetizer.com/flavor.htm.
On the other hand, the plug-in Vintage Enhancer pelts the wine with electromagnetic waves, apparently stripping it of negative ions and raising the pH level, as if the wine has been aged. Wine X said that a huge, tannic 1996 Bordeaux in dire need of ageing was treated for 40 minutes and allowed a 15-minute rest -- and lo! To their "utter surprise, the wine was softer - and tasted much better -- than the unmagnetised wine [they had] poured earlier". A toy for the wine buff who has everything; $US50. |
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