Every now and then, you taste a wine that is not particularly expressive or compelling. Nonetheless and inexplicably, your intuition tells you that the wine may emerge from its dullness and with time (weeks or months) potentially become remarkable. A wine temporarily stuck in a state where it is not revealing its aromas or flavors is called closed. Interestingly, no one knows for sure if a wine that appears closed is indeed closed, or if it’s simply not very good.

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