Oxidative aging of wine – aging casks, involving a long (several years), a controlled contact of wine with oxygen, usually in a closed but incomplete barrels.
It is possible to judge that the wine aging in bottle with natural cork (in the cellar), too, is oxidative, since the porous structure of the tube allow air to pass. However, there are oxidation reactions aren’t as active are different and give a different effect, therefore, the term is used to describe the stage of aging the wine intensive contact with oxygen prior to bottling. This practice is not the norm, strongly influences the style of wine and therefore requires a special term.
We must distinguish between oxidative aging (oxidative aging) and oxidized wine (oxidized wine). The first case is the technique of winemaking, i.e. deliberate manipulation. The second characteristic of wine associated with exposure to oxygen, not always in the production process and is not always desirable.
If the description of the wine use the term “oxidative” (oxidative), usually referring to a characteristic pleasant tones of oxidative aging. If “oxidized” (oxidized) – it is likely that the defects associated with the adverse oxidation.
Examples of wines produced with the use of oxidative ageing:
- Sherry oloroso, Amontillado, Palo cortado
- Madeira
- Marsala
- Malaga
- Port Tony
- Rueda Blanca
- Banyuls
The aroma of these wines show the typical tones of nuts, grain toast, earth, dried fruits, dried mushrooms.
The color of these wines more full bodied, with pronounced warm shades.