Wine that has been exposed to air either through the cork or because of air in the bottle or barrel. The wine turns a darker, maybe even brownish, color. It may have a slightly caramelized flavor. It loses vivacity and freshness becoming flat. Oxidization is considered a “fault” in most wines. Some wines like sherry and Vin Santo are purposefully oxidized and very old wines may still be considered good even when slightly oxidized.

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