|
A wine is considered closed when, instead of exuding the big and flavorful characteristics expected of it, there is little smell or taste.
Red wines fall victim to being closed far more often than whites, particularly young, big reds like Cabernet Sauvignons. In such cases, the hidden flavors need more time (ranging from one to twenty years) to age before they come out.
If you happen to sip what you think is a closed wine, allow it to breathe for a few minutes; the exposure to oxygen should help open it up. Additionally, a red wine served too cold will often start out closed, but putting your hand around the glass will raise the temperature and help emit the essence of the wine.
A closed wine that may never reveal its full flavors is known as a *dumb* wine.
|
