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Rémy Charest is a journalist, writer, and translator based in Quebec City, Canada. He has been writing about wine and food since 1997 for various Canadian and American print and online publications, including Chacun son vin/WineAlign, Wine Enthusiast, Le Devoir, Le Soleil, EnRoute, Palate Press, Punch Drink, and Châtelaine, and has been a regular radio columnist for CBC/Radio-Canada. He has also judged national and international wine competitions, notably the WineAlign National Wine Awards of Canada, the TEXSOM International Wine Awards, and the International Rosé Championships.
With little or no sulfites added, natural wines should be more at risk of oxidation. So why do some yield reductive notes?
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
