Is oxidized wine still drinkable?

When you open a bottle of long-cherished wine with great anticipation, imagine that the deep red in the bottle is about to pour out with a pleasant aroma, but the unpleasant musty smell comes out. Undoubtedly a disappointment. The culprit here is oxygen. Oxidized wine is what most people see as inferior, but what many people don't understand is that slightly oxidized wine is actually unique.

Slightly oxidized wine is very rare, because if you are not careful, the wine will oxidize with lightning speed to the extent that you can't enjoy it. Therefore, major wineries have tried every means, such as adding nitrogen into the tank to isolate oxygen during fermentation, or using a cork with a nearly perfect sealing effect during bottling, for fear that a little bit of oxygen will come in and destroy the flavor of the wine. .

The oxidation process of wine mainly involves two kinds of bacteria, yeast and acetic acid bacteria. Yeast mainly acts on the fermentation stage of wine. During this process, if the fermentation tank is not sealed tightly enough, oxygen molecules sneak into the tank, and the aerobic yeast will be like a fish in water and multiply wildly, resulting in the production of wet newspapers in the wine. Or the unpleasant flavor of wet cardboard. The acetic acid bacteria are eyeing the whole process of wine brewing and preservation. When the cork is defective or the wine is aged for too long, the acetic acid bacteria will consume the alcohol in the wine and produce sharp-tasting acetic acid.

Before the wine is over-oxidized, there is a subtle and fleeting transition stage, when the wine is on the cusp of oxidation, the oxygen has just invaded, and only a little bit on the phenolic substances in the wine. Slightly reduced, but developed a distinctive nutty flavor, and the overall flavor of the wine is more complex. Such wines are still fruity on the first entry, but add nutty and earthy notes to the aftertaste, making them more worthy of tasting.

Picking a wine with just the right degree of oxidation is no easy task. If you don’t choose the right time, accidentally overoxidizing the wine can lead to regrets. This requires keen observation, a lot of experience and a little luck. What? You don't have any of those three? That's okay, you don't need to sit back and wait for your wine to oxidize, you can try a similar style of rosé ready-made. "Yeasty" and "orange" are good entry points, as oxygen promotes yeast blooms, and orange is the signature color of aging and oxidation.

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