Flavour term to describe a wine the state of a wine when it has been exposed to too much oxygen. During oxidation, wines lose their original fruitiness and take on a darker colour, eventually becoming brown and taking on a Sherry like, “vegetable soup” flavour.
I am passionate about wine, history and art. As an experienced wineo, I have deep respect for those who have the skills to blend art and science into a bottle of great wine; I truly don’t know how a vintner can possibly tango with Mother Nature all year...
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