Posted by Andrew Yandell on

tertiary aromas like nuttiness and dried fruit and even goldening of color are oxidative characteristics, the result of slow, balanced oxygen exposure. most commonly, oxidative characteristics are observed in wines with bottle age, but oxidative aging is also a winery process that defines wines like amontillado sherry.

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Andrew Yandell By Andrew Yandell

Hard, granular, igneous rock predominantly composed of quartz, mica, and feldspar, that once decomposed, becomes generally acidic and infertile soil. Wines grown in granitic sands are often...

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Andrew Yandell By Andrew Yandell

Bluish, greenish, grayish, or brownish hard metamorphic rock that breaks into long fragments easily. Slate is hardly soil, or rather crackable rock through which grapevines...

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