At Pinot Days Chicago in 2008 I asked Joe Davis of Arcadian Winery, along with a number of other producers, when and why one might decant Pinot Noir. I was surprised by this answer, which quickly became focused on dissolved oxygen and the use of sulphur.
Monday, April 13, 2009
Subscribe to:
Post Comments (Atom)
How do you find (know) the level of dissolved oxygen in a wine?
ReplyDelete