How to taste Aromas of aged red wine
June 2nd, 2009
Bottle-ageing encourages predominantly animal-like, spicy, sometimes roasted scents. Where these aromas endure and are not destroyed by the airing or decanting processes, they go on to form part of the aromatic signature of the wine. Read the rest of this entry »
Posted by dodo in Uncategorized | 5 Comments »
