Explaining Wine Terminology: Oxidation in Wine

Explaining Wine Terminology: Oxidation in Wine
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Chief Taster and owner of West London Wine School, South London Wine School, and Streatham Wine House, Jimmy Smith, takes you through another episode of his series on Wine Terminology. This episode is all about oxidation and how this affects the flavor and appearance of wine.
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[@benmarshall5132]

Great timing for this! Just opened up a wine which was oxidized for the first time. Unfortunately was a young Rueda which wasn't off colour but definitely smelled of what you described as faulty oxidation.

[@WineWithJimmy]

Some Rueda that is more premium can be more complex, and more tertiary - but if it was a more younger and inexpensive Rueda it shouldn't be like that

[@laurynthank1158]

Great timing for me as well! I’ve been opened a 2008 Fiano which is assumed oxidized, cloudy, hazy and deep dull yellow colour. Smelled like sherry and tasted like vinegar and hints of nuttiness

[@WineWithJimmy]

Ah what a shame!

[@piotrwojdelko1150]

This is not so easy if you have your own vineyard.When I oxidate vine at the beginning vine persist stable later.We sometimes takes care about vine prevent from oxidation low temperature but we make more harm than good because vine will lose it's flavour later on.

[@zekininadresi]

✨

[@WineWithJimmy]

🌟

[@ekantafarmstay7201]

Hi.. I've been making kiwi wines but the new badge is seriously oxidised..

[@WineWithJimmy]

:-(

[@clockztickin]

Can you stop sucking your teeth!? It's quite annoying and I doubt you realize you're doing it but, while I'm taking these WSET courses I've found it quite difficult to focus on the course material when every instructor I've had sucks their teeth. Aside from that... I appreciate your efforts to educate Sir!