Micro-Ox Wines Not Your Traditional Reds

Every since wine has been made the aging process has been carefully done in order to bring out the best possible flavor of the wine. For red wines especially traditional aging in an oak barrel is a big key to slow oxygenation for increased flavor.

 A new company in California though has made the approach a modern scientific one that now uses a process called micro-oxygenation to get the same affect.  In the controlled environment of Safe Harbor Wine Storage wine is slowly infused with oxygen in a highly controlled manner. This is carried out in large stainless steel tanks that feature oak staves that are added in to bring the flavors out just as traditional barrels do.

This process provides a high level of control out of the aging process for red wines in order to help tame the tannins and enhance the flavor for the perfect bottle every time. While many traditionalists will be reluctant to put these scientifically aged wines in their Sade Red Wine Glasses, others will embrace how science is working to make a better vino that is full of flavor and a sure thing with every bottle you open.

via Rhino Wino