By Esper Chacur Filho*
Red wines, especially those with tannin structure and some wood, generally age well; they improve and change with aging.
White wines, on the other hand, and in general mold, gain less than red wines with aging.
The doubt resides in sparkling wines, although the range is very large.
Still, at the end of the 20th century, considering the "champagnes", there was a myth that they were drinks to be consumed immediately and would rot with aging.
I owe this erroneous thought to the fact that until the mid-eighties of the last century, champagne drinkers had . . .
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