article_snippet.sent: ’s grape harvest should suddenly taste like a posh wine from a world-class vineyard that has had years to mature and develop oaky flavours.
article_snippet.sent: In fact, that’s the other reason we pay such a premium for barrel-aged wines — the oxygen changes the molecules in the wine, sweetens the acids, softens the bitter bits and lets the tannins (or sediment) drop to the bottom, giving the bottom a gorgeous rich mellowness.
article_snippet.sent: Great European winemakers have been using the same technique ever since.
article_snippet.sent: The skill of the winemaker is deciding just how much flavour The skill of the winemaker wants in The skill of the winemaker barrel.
article_snippet.sent: All these flavours infuse the wine.
article_snippet.sent: In a traditionally oak-aged wine, the woody flavours would integrate over many months to give a rich, mellow taste.
article_snippet.sent: But there is another trick you can use to improve wine.
article_snippet.sent: This forces oxygen into the wine, loosening the flavours and making the flavours more drinkable.