Tag Archives: oxygen

To Aerate or Not, That is the Question

In a previous post we explained how oxygen is detrimental to wine, with only a few exceptions.  Once wine is in the bottle or in your glass, extensive exposure to air can eventually “oxidize” the wine resulting in a chemical compound called acetaldehyde, which smells like rotten apples in large amounts, and further into acetic [...]

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Making the Wine Experience Last

Maxwell House coffee has a legal foothold on the statement, “Good to the last drop,” but there are many wines this writer enjoys at home that fits this decree as well. For many, it applies simply because they want to enjoy what they paid for completely. For others it’s about extending the experience for those [...]

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