oxidized

Posted by Andrew Yandell on

oxidized wines have been exposed to too much oxygen, too fast. They begin to brown, lose fruit character and texture, and often exhibit volatile acidity, much like a grape or other fruit that’s been bitten into and left out.

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Granite

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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Slate

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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