Oxidative Wines

Oxidative Wines: The Art of Complexity

This e-book demystifies controlled oxidation, a cornerstone of the identity of sophisticated wines. Calculated exposure to oxygen reveals a unique sensory tapestry with tertiary aromas and flavors (nuts, dried fruit, honey, caramel, spices) and provides exceptional unctuousness and persistence.

Essential Content:
Fundamentals and Science: Chemistry of oxidation, the role of oxygen and influencing factors.

Great European Classics:
Sherry: Flor (Fino, Manzanilla) and physicochemical oxidation (Oloroso) via the Solera system.
Jura: Mandatory aging under veil for 6 years and 3 months.
Tawny/Colheita Port: Slow oxidation in cask.
Wood: Heating techniques (Kiln aging/Cantero) for longevity and acidity.

Passito and Rancio: Dried grapes (Appassimento) and aging under the sun (damajuanas).

New Frontiers and Techniques: New World productions and the role of the winemaker.
Sophisticated Pairing: Classic and daring combinations.

An invitation for sommeliers, students, and enthusiasts to master the elegant art of timeless wines.