The oxidative style of wine is a deliberate winemaking approach that exposes the wine to controlled amounts of oxygen during production. This technique enhances secondary aromas, flavours, and textural complexity, distinguishing oxidative wines from their reductive counterparts. Wines made in this style often exhibit savoury and umami flavours, nutty aromas, a deeper colour compared to reductive wines and a rich mouthfeel with increased textural complexity.
Winemakers use various methods to achieve an oxidative style, including barrel fermentation, bâtonnage (lees stirring), racking (transferring wine between barrels), and ageing in wooden barrels or under a layer of yeast known as flor. These techniques allow the wine to develop its distinctive characteristics while maintaining balance and depth.
Examples of oxidative wines include certain styles of Pinot Noir, Sherry such as Oloroso and Amontillado, Vin Jaune from Jura, France, Tawny Port, Madeira and some traditional white wines from Jura. While oxidative winemaking is intentional, it differs from oxidised wine, which is considered a fault resulting from excessive and uncontrolled oxygen exposure. Well-made oxidative wines preserve a core of fruit character while embracing the complexity brought by carefully managed oxygen contact.
