Talk-A-Vino

Last week’s quiz was about heat, one of the “extreme factors” which adversely impact most of the wines, rendering them “cooked”, unpleasantly “hot” and lifeless. Among other “extreme enemies” of wine we also mentioned oxygen – while critical necessity for everything alive, oxygen can kill the wine, making it devoid of any flavor and by removing a notion of freshness and acidity from the wine.

However, there are many wines produced around the world with the help of oxygen. By allowing slow and controlled process of oxidation (while the wine is in the barrels), the wines gain complexity, develop some unusual, perhaps nutty and even salty flavors, which people tend to either love or hate.

Below you will find a list of wines (or wine types, to be more precise) which are all produced in oxidative fashion – except one. Do you know which wine doesn’t belong to the list below?

Have a great weekend! Cheers!