Reduction: n. This reduced*, stale, stale taste that can be perceived when opening a bottle is due to an insufficient supply of oxygen (odors resulting from a mixture of sulphide and hydrogen, not oxygen). It can be found in rather young wines or depending on the nature of certain grape varieties such as Syrah or Grenache. Don't worry, it often disappears when the wine is aerated as soon as it is poured into a carafe or simply into a glass.
It is obvious that oxygen...
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