Matchstick reduction

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Tariq K
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Matchstick reduction

#1 Post by Tariq K » January 4th, 2019, 5:13 pm

Having an Oregon Pinot Noir this evening with some slight reductive sulfur notes (Failla Bjornson 2016). Not enough to be problematic but enough that I notice - and potentially a sign that this might resolve into some appealing complexity in the future.

I've seen the term "matchstick reduction" used previously; also I've seen Raj Parr write about Tissot-Like Reduction or Coche-Like Reduction. Are these terms commonly used only for white wines? Or is this something that I could use to describe this red? If that's not the right term, what would be?

The wine, by the way, was delicious.

Tariq K @ s s u m
Boston, MA
CT: tak4

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