Chemins Vignerons

When an incoming tourist agency meet a wine expert

chemins-vignerons springtime in LanguedocChâteauneuf du Pape in winterAt the wineryGigondas : terroir of Romane Machotte Wine tour with a group at Saint Christol terroirTavel in octoberWine tastingEnjoying life in Aix en ProvenceSablet a nice village in the Rhône valleyMagical underground cellarRoof at Mèze (Languedoc)Pebbles at Châteauneuf du Pape



The degrading action of oxygen on a wine is known as oxidation. Hence exposure of the wine to oxygen in the winery is carefully controlled, although not necessarily completely avoided. Exposure to oxygen during racking and ageing in barrel can be of benefit to the wine. Once a bottle of wine has been opened for some time, or if oxygen has seeped past a faulty cork, the oxidised wine will taste off
, resulting eventually in in a darkening (browning) of the wine and the development of undesirable odors and flavors.

Commentaires Clos.

Conseil Oenotourisme -