A reductive wine is usually a faulty wine that has been exposed to too little oxygen during its production or storage. This lack of oxygen can lead to the development of undesirable aromas and flavours. In reductive wines, you might detect sulphur-like smells, which can range from struck match and rubber to rotten eggs or even sewage. These aromas are generally considered off-putting and can detract from the wine’s overall quality.
The term ‘reductive’ can also describe a specific aroma or flavour profile in a wine. These aromas can often dissipate with aeration, revealing the wine’s true character. Some people even find a slight reductive quality appealing as it can add complexity to the wine.
