Oxidized wine. Photo: Arthur Z. Przebinda

Because I spent most of my childhood and a four-year block of my early adulthood in Eastern Europe, it is safe to say that I appreciate aromas and flavors that in the American context may be unconventional – at least to some. And so I tend to like oxidized white wines (not to the exclusion of fresh wines with pure, focused fruit characteristics).

I should explain, though, that I’m talking about the kind of oxidation that takes place slowly over time in an unopened bottle and not in an open one, overnight on the kitchen counter. There is also a gradation of oxidation and even my preference and tolerance have their limits. (more…)