Some while ago Scunner claimed that all wines, even Turkish ones, could be improved by pouring them into a jug or decanter before drinking. This is an extension of the "Let the wine breath" recommendation that allows the wine to take up oxygen which changes the wine's flavour. Last night on TV the "Chef vs Science" programme took this a stage further and poured the wine into a food processor and gave it a long whizz. Marcus Waring was forced to admit that it did indeed make the wine taste better but doubted that British wine waiters could be persuaded to take up the practice.
Next week Panorama is investigating Scunner's theory of selling arms to terrorists.
