As an expert sommelier and brewer, I have had the opportunity to taste and evaluate countless wines, including those that have been oxidized. The question of whether oxidized wine is better is a complex one, as it ultimately depends on personal preference and the specific characteristics of the wine in question.
Minor exposure to oxygen can actually enhance the flavors and aromas of certain wines. This controlled oxidation can lead to a wine developing deeper, more complex flavors that add appeal and overall quality. For example, a white wine that has undergone a slight amount of oxidation may exhibit nutty or honeyed notes, which can be quite enjoyable. Similarly, a red wine with a touch of oxidation may develop secondary characteristics such as leather or tobacco, adding layers of complexity.
However, it is important to note that too much exposure to oxygen has the opposite effect and can be detrimental to the quality of a wine. Excessive oxidation destroys those complex flavors, muting the aroma, taste, and even color of the wine. Instead of enhancing the wine, it can leave it flat, dull, and lacking in vitality.
In my experience, I have encountered both examples of wines that have benefited from controlled oxidation and those that have suffered from excessive exposure. One memorable instance was when I tasted a white wine that had a slight oxidative note, reminiscent of toasted almonds. This added an intriguing dimension to the wine and made it stand out from other examples of the same varietal. On the other hand, I have also come across wines that have been severely oxidized, resulting in a complete loss of fruitiness and a stale, unpleasant taste.
It is worth mentioning that the susceptibility to oxidation varies depending on the type of wine. For example, white wines, particularly those made from more delicate grape varieties, are generally more prone to oxidation than red wines. This is due to the fact that white wines typically have lower levels of tannins and other compounds that act as natural antioxidants. Red wines, with their higher tannin content, are generally more resistant to oxidation.
Ultimately, whether oxidized wine is better or not is a matter of personal taste. Some individuals may enjoy the unique flavors and aromas that can result from controlled oxidation, while others may prefer wines that are fresher and more vibrant. It is important for consumers to be aware of the potential for oxidation and to make informed choices based on their own preferences.
Minor exposure to oxygen can indeed enhance the quality of certain wines, adding complexity and depth. However, excessive oxidation can have the opposite effect, diminishing the characteristics that make a wine enjoyable. The key is finding the balance that suits your personal taste and appreciating wines that showcase their unique qualities, whether or not they have undergone oxidation.