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Once opened, wines made in this way continue to improve – and are in no way oxydized.
To be sure that the color is not oxydation you can make the test yourself by tasting each day a glass over several days without putting the bottle in the fridge just recork.
You will see the wine improving the first days even sometimes over more than a week.
If the wine would be oxydized it would be undrinkable.
This wine goes well with white meat in sauce, fish with beurre blanc or even simply with a good cheese like goat cheese or Cantal.
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