The truth about oxygen and wine. New research has shown a 'sweet spot' for wine drinkers when it comes to aging wine in the bottle.
The Good There is an obvious ‘sweet spot’ to the preferred level of oxygen in a bottle of wine when you drink it. Tasters prefer wines with no more than 6 ppm of oxygen (and usually less) in the bottle. The wines at this level tasted better than other samples with too much or too little oxidation.
The Bad Wines that had too little oxygen (reductive) tasted ‘foxy’, as in licking a dog. Over-oxidized had more cooked fruit flavors, were flat and lacked complexity. The differences were more obvious (even to a novice) in white wine than in red wine. [...]
Italy is like no other wine producing country on the planet as the range of grape varietals is mindboggling. This diversity of grapes and wine styles, combined with such extremely diverse micro climates and the highest percentage of architectural heritage on the planet, makes Italy utterly unique and a pleasure to visit. It is a country you go back to over and over, and for wine lovers the spectrum of new wines to explore is bewitching.[...]
Did you know that you can get an excellent bottle of Bordeaux for less than 15 bucks? Most people associate Bordeaux wine with a high price tag, but the truth is the majority of wines produced in Bordeaux are not First Growths or Grand Crus. They are from small producers making affordable and accessible wines that pair with every occasion from a typical Tuesday night to Thanksgiving dinner.
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