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Some may say it's like watching wine age in a bottle, but the movie also offers the subtle sense of the flavor changing from minute to minute.
(Of course, chickens are not like wine: age does not mean quality. Older birds may have more flavor, but they can be gamier, with tough, stringy meat).
We were looking for good structure in the wines, too, the skeleton of tannins and acidity that transports the flesh of flavors through the mouth and helps wine age.
It turns out there's one big trade-off associated with packaging wine in a cardboard box: You give up the ability to let the wine age.
The questionnaire on alcohol intake included drinking status (never, former, current); weekly number of drinks of the five most commonly consumed alcoholic beverages in Korea: soju (Korean compound liquor), beer, whisky, makkolli (Korean unstrained rice wine), and wine; age the subject started to drink alcohol; and duration of the habit.
At this stage you can let the wine age further, or bottle it now.
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As with wine, aging is a factor.
Wine ages fast in these 375-milliliter bottles, so try recent vintages.
But the bigger the bottle, the less the wine inside is exposed to air, and the slower the wine ages.
Françoise Fleuriet's company in Rouillac makes vinegars from the wine, aging them in oak for four years.
As wine ages, excess tannins slowly bind together in long chains and fall to the bottom of the bottle as sediment, allowing the wine to mellow.
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