Log In / Join Now


Browse our topics using the letters below or search for a term.


Refers to winemaking practices that reduce a wine's exposure to oxygen, such as the use of stainless steel tanks and inert gases to minimize contact with air. This is done to maximize a wine's fresh fruit flavors. However, in some cases it can result in "reduced" aromas, considered a flaw.

WineRatings+ app: Download now for 365,000+ ratings.