Two white Burgs we had over Thanksgiving were oxidized

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JimHow
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Two white Burgs we had over Thanksgiving were oxidized

Post by JimHow »

We had a 2005 Ramonet Chassange Montrachet Les Caillerets and a 2005 Jadot Puligny Montrachet over the Thanksgiving holiday.

The Ramonet tasted like nothing: Nothing on either the nose or palate. The Jadot tasted yucky, definitely damaged goods.

The 2007 Dauvissat Vaillons, for that matter, did not offer up what I had tasted from the other four bottles I've had in the past year.

I was going to buy some 2008 Fevre Les Clos and 2008 Dauvissat La Forest but now I think I'm going to pass.
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sdr
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by sdr »

It seems no white Burg is too young to be oxidized.

The last vintage I bought on release was 2002, and most of them are shot, painfully including a Coche-Dury Meursault Perrieres last week. The Corton Charlemagne was fine, but too young.

I have had better luck with Fevre, though, back to vintage 2000.

I learned to love champagne and my wounds are slowly healing.
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AlexR
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by AlexR »

"... and most of them are shot, painfully including a Coche-Dury Meursault Perrieres last week".

OUCH!!!

And, curiously enough, these shameful problems havent's stifled demand, or lowered prices....

Alex
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Claret
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by Claret »

The cure is simple, stop buying them altogether. That is my stategy.
Glenn
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mike reff
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by mike reff »

that stinks, most of the white Burgs that I had were in decent shape.
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JimHow
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by JimHow »

One of the signs for me that there is something wrong when a white Burg is off is that there is a half bottle left, as was the case with these wines.

When these wines are on, the bottles empty out pretty quickly.
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RDD
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by RDD »

The Raveneau we had was very nice.
But the Rieslings where singing.
Why do Rieslings seem to age effotlessly while the white Burgs are troublesome?
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JimHow
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by JimHow »

Really, you can have those German wines seeping down the side of the bottle with their puny corks and the wines taste as fresh as ever.
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Blanquito
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by Blanquito »

The residual sugar in German riesling prevents oxidation, at least that's part of it. Same with Sauternes, that stuff can sit open for weeks in the fridge and never oxidize.

I just had a 2004 Fevre Chablis Vaillons that was oxidized, by the by. I'm done experimenting with white burg, a real shame given the heights it can attain.
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Houndsong
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by Houndsong »

I had a nice 06 Jadot Dme. Duc du Magenta Clos de la Garenne last night to kick off a dinner with another couple last night. It was nicely fresh. It went down too fast for true scientific analysis but it had some nice constituent parts, a nice green-gold hue, a minerally streak and also a slightly oily quality with a touch of oak butter too. I will drink these faster than they might integrate but that's OK.
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Jay Winton
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by Jay Winton »

am I wrong, or does Chablis generally seem to avoid the oxidation issue?
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stefan
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by stefan »

Too bad about the oxidized Burgs. Jim, you see now that it is not a fiction. Buying white Burgundy entails taking a big risk.
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jal
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by jal »

Jay, Chablis has not avoided the premature oxidation issue.

I have had bad luck with Ramonet, Boillot, Carillon, Bonneau du Martray and Jadot. I only buy Leflaive and Pernot in Puligny, Niellon in Chassagne and drink them early. Check the wiki to find out which producers to avoid http://oxidised-burgs.wikispaces.com. Personally, I would never buy Ramonet and Bonneau du Martray again.
Best

Jacques
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Jay Winton
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by Jay Winton »

jal wrote:Jay, Chablis has not avoided the premature oxidation issue.

I have had bad luck with Ramonet, Boillot, Carillon, Bonneau du Martray and Jadot. I only buy Leflaive and Pernot in Puligny, Niellon in Chassagne and drink them early. Check the wiki to find out which producers to avoid http://oxidised-burgs.wikispaces.com. Personally, I would never buy Ramonet and Bonneau du Martray again.
uh oh
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SF Ed
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by SF Ed »

Totally agree with Stuart. I still buy a few, but mostly I go to Champagne for Chardonnay. I have had way too many oxidyzed white Burgs.

SF Ed
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stefan
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by stefan »

Buying white Graves is similarly risky, it seems. I just poured down the drain the second bottle of '99 Laville Haut-Brion from the six pack I purchased on release.
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Claudius2
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Re: Two white Burgs we had over Thanksgiving were oxidized

Post by Claudius2 »

Guys
I have started importing Remoissenets into SIngapore.
I have never had one that is oxidised. And I've drunk pallet loads of them. I love the stuff.
A great producer who has avoided the expensive plague.
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