Description
Process used in winemaking
Technical
Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission. Today, the technique is widely employed in Bordeaux, as well as at least 11 countries, including the United States and Chile.
Sensory Profile
Aroma ()
toastedcaramelizedspicyfruityearthy
Wine Analogy
Similar to barrel aging but with more precise oxygen control
Coffee Analogy
Like slow degassing of espresso to mellow harsh flavors
Perfume Analogy
Comparable to controlled oxidation in fragrance development
Culinary Applications
Madiran AOC winesFranceSoftens harsh tannins in Tannat grapes
Super Tuscan blendsItalyAccelerates polymerization of tannins
Napa Valley Cabernet SauvignonUnited StatesEnhances color stability and mouthfeel
Dietary
VeganVegetarianGluten-FreeHalalKosher