Wine tasting - Oxidative (not oxidised) wine styles Wednesday 04 March 2020 18:30 Belgravia

Jura, White Rioja, Oloroso and more
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“Oxidative” is a term denoting a white wine that has been deliberately exposed to oxygen, usually by not topping up the barrels regularly. The key word here is deliberate; a wine can become oxidative, rather than oxidized, when a winemaker intentionally allows oxygen to interact with the wine during the winemaking process. 

The reason? Some winemakers insist that controlled oxidation can add richness, complexity, and desirable, umami-driven aromas and flavours to white wines in particular. If preventing oxidation highlights primary notes like fresh fruit, floral, and herbal notes, oxidative winemaking does the opposite, bringing layer upon layer of savoury, earthy, nutty aromas and flavours to the wines. 

Ben Hawkins our host and wine buff from Fields, Morris & Verdin will be on hand to answer all your questions and share his passion for good quality tipple.


2010      Viña Gravonia Blanco, Crianza, Bodegas R. López de Heredia, Rioja, Spain  

2014      Arbois Savagnin, Domaine Tissot  

2012      Vin Jaune, Château Chalon, Domaine Tissot, Jura  

2018      De Martino, Viejas Tinajas Muscat, Itata Valley, Chile  

Los Arcos Dry Amontillado, Solera Familiar, Emilio Lustau 

Don Nuño Dry Oloroso, Solera Familiar, Emilio Lustau   


Lively Scottish restaurant in Belgravia, London with cigar terrace, whisky bars, private dining rooms and live jazz every night- serving modern British dishes and the finest whiskies.
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Non Member £15.00

Belgravia - 15 Eccleston Street, London, SW1W 9LX