Article on oxidized wines

drssouth

Stephen South
Here is the 1st paragraph of a great story in Imbibe magazine
"Deep Breathing
Can oxidation, long considered a flaw, actually make a wine more complex and interesting?
Story by Pameladevi Govinda
Photo by Dominic AZ Bonuccelli

Turn to the Troubleshooters Guide in The Sothebys Wine Encyclopedia, and the very last entry will tell you what to do when a wine has oxidized: Use it for salad dressing. Most wine experts are similarly dismissive of wine thats been significantly exposed to air. True, in most cases, oxidized juice is the last thing you want in your glass. It can cause a wine to turn brown; worse, it can make wine lose its vibrancy and primary aromas. Left unchecked, it will eventually turn a wine into vinegar. So its easy to see why oxidation is commonly considered a winemakers nightmare. But when its an intentional part of the winemaking process, some winemakers believe you can end up with a bottle of such complexity that it borders on the taste of that elusive, savory fifth taste, umami....."

The article goes on to talk about several "popular" WD producers and their products...
 
How can someone write "wines from Jura"? There's a "the" in there....

Very contentious comment from Bartholomew Broadbent: "When I was brought up, I was told that if you can taste the grape variety in a wine, it is not ready to drink."
 
originally posted by Sharon Bowman:
Bartholomew Broadbent: "When I was brought up, I was told that if you can taste the grape variety in a wine, it is not ready to drink."
That's how you can spot someone raised in a truly fundamentalist Vouvray household.
 
"When I was brought up, I was told that if you can taste the grape variety in a wine, it is not ready to drink."

that's interesting coming from a Musar fan. though not usually a dominant factor, the reds at least show some level of grape typicity, imo.
 
is pameladevi the one that compare jp BRUN to Black eyed peas (the band)?
 
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