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Originally Posted by TheRiddick
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Good article. Is that why the case of Champagne I have in my cellar is shipped upright? Going to turn the case as soon as I finishe typing this!
55 degrees constant is hard to achieve outside of a pro-cellar or unique deep basement.
Personally, I like a touch of oxidation to wine, but one that has happened gently over decades, or a Champagne made with old stocks.