many high quality young wines find themselves 'reduced' when they're opened and first exposed to oxygen, aromatically ‘closed down’ and sometimes a little smelly if they were reduced enough to produce sulfides. 'reduced' refers to their high electron, negatively charged, anti-oxidative state, which results from minerality and low-oxygen winemaking. 

allowing a wine to breathe will dispel normal reductions, with the help of decant if necessary.

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