I've got too much time on my hands

[Innkeeper]

Oxidation is a negative aspect of aging. It is what eventually ruins wine. Am not sure why some producers use those gobs of wax. It is possible that they are trying to slow down oxidation, but think it more likely that it is just decoration.

Tannin is the key to aging. Here is how Andrea Immer (Great Wine Made Simple) sums up the subject: "In everyday buying and drinking situations, this (aging) is not a factor, because most wines are rightly bought and consumed young. But some classic wine types, known for their very high tannin, can be allowed to age to reduce the harshness of the tannins. What happens during the aging process is that the tannins soften and integrate with the rest of the wine's components, making for a smoother, more balanced, and enjoyable drinking experiance than when the tannins were so prominent in the wine's youth."

Note that she doesn't mention oxygen as being part of this process.

[This message has been edited by Innkeeper (edited 02-12-2001).]