Recognizing Oxidative Wines

Wine discussions often revolve around whether a wine is oxidized or merely oxidative. In winemaking, oxygen plays a vital role in both processing and aging. It begins to work when grape juice is exposed to air, leading to initial oxidation.

A winemaker introduces oxygen during fermentation to aerate the must. Barrel aging and racking prevent oxygen retention. Even bâtonnage, which involves stirring the lees, ensures oxygen interacts with the wine.

The porosity of oak barrels provides greater oxygen exposure than other containers, while the bottling process also influences how the wine encounters oxygen throughout its journey.

The impact of oxygen can influence tannins and smooth out plant notes, while bringing nutty flavors into the wine. This results in concentrated aromas often found in aged sherries.

Thus, winemakers must strategically decide how much oxygen their wines should experience. Some embrace oxidative winemaking, while others strictly limit aeration to maintain fruit freshness. They use stainless steel over oak barrels, minimizing contact as much as possible.

The type of closure also affects oxygen permeability; screw caps allow little air, whereas natural corks permit more oxygen flow.

Aging in Style - As wines age, the effects of oxygen continue to unfold, introducing new flavors. Oxidative styles can be found in some highly regarded wines that showcase a range of flavors from fruity to nutty.

If you're curious, try red reservas or vintage champagne, or even oloroso sherry, to experience the varying influences of oxygen.