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I was having a discussion with some Somms about Fino Sherry, Vin Jaune, Vernaccia di Oristano and flor wines. Do you consider them reductive or oxidative? Because in theory they start off oxidative in the barrel before flor forms which protects the wine from oxygen.... as it ages for years in a porous vessel. Do you have any thoughts?
Thank you, Bryce.
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