Oxidation in a wine is easy to recognize. You can induce it yourself: Leave a bottle of wine open for a few days and it will show the telltale signs of excessive oxygen exposure. But oxidation is not always a flaw. Controlled oxygenation during fermentation, maturation and storage is what allows wines to mature with the desired bouquets and flavors. With that in mind, Wine Spectator has compiled some general descriptors of the evolutionary stages of white wine, using white Burgundy as an example.
For the full article, check out the new issue of Wine Spectator, on newsstands November 20, 2012.
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