“Reduction”, as defined by the Oxford Companion to Wine, is a: “chemical reaction that is in effect the complement of oxidation and one in which an element or compound gains electrons.” That’s obviously quite scientific and the book’s definition goes on to explain that wines are often explained as being “reduced” when there is the formation of sulfur compounds that can give a smell of rotten eggs of struck match, but this is technically incorrect. This result is not reduction as an essence, but a process that happens while a […]

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