How to cure a reduced wine
21 Jun 2006 by JR
Joe Asch, Hanover, NH: What does is mean that a wine is marked by ‘reduction’, what the French call a ‘ go ût de réduit ’? me: You can find a long response in your online Oxford Companion to Wine (use Ctrl + F to find ‘reduction’; when we eventually get OCW3 online next March we’ll ensure it is much easier to search). In brief, a wine that’s reduced is suffering from a lack of oxygen and smells very ‘tight’, with offputting smells reminiscent of bad eggs or rotting cabbage, but up to a certain level of reduction you can...

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