🏷️ Oxidative ageing

Oxidative ageing is the maturing of wine with access to air. The wine sits in barrels not filled to the very top, or in vessels through which air passes slowly. As a result the wine gradually oxidises. The colour changes: white darkens to amber, red turns brick. The taste changes too: notes of nuts, caramel, dried fruit and coffee appear. This is how oloroso sherry, tawny port and Madeira are aged. The method is known in Spain, Portugal and France. Oxidative ageing is the opposite of biological ageing, in which a layer of yeast protects the wine from air. Here, on the contrary, air plays the main role. If oxidation goes too fast or too far, the wine spoils, so the process is controlled by choosing strength and temperature. Such wines are usually strong or fortified, because high alcohol helps them tolerate air. They keep long even after the bottle is opened. It is one of the ways of ageing wine.