Burgundy Premox - why white and not red?

HI everyone,

I've followed the various threads here and elsewhere on the phenomenon of Premature oxidation in white burgundies of vaious vintages and the various theories that accompany this.

It occurs to me - I never see the same discussion about Red Burgundies. Why does everyone think this might be?

Regards

Andrew

It occurs to me - I never see the same discussion about Red Burgundies.

Don't tempt fate!

The most Burg-centric of my tasting groups has had this discussion a couple of times. To sum up the theories advanced by my more knowledgeable friends:

1) it's coming. People just aren't drinking 96 and 99 reds as often. People expect reds to age longer, and aren't opening.
2) the tannins are giving some/more oxidation protection. Some feel the reds also might not age as well as in the past, but its too soon to see the early oxidation
3) sulfur is easier to detect in white wines, and people cut the sulphur in whites more than reds ( I swing both ways on the spelling!)
4) the issue is specific to whites (technique related like gentle presses, batonnage, etc)
5) perception- it's easier to spot oxidation in whites than reds

Thanks Dale,

The thing that spurred on my question was an 02 Fourrier Chambolle Musigny that tasted past its prime. The more time I spent on it the more I thought it just tasted flat out oxidised, and quite unlike earlier bottles of the same wine.

I guess I'll just cross my fingers a while longer...

Thanks Dale,

The thing that spurred on my question was an 02 Fourrier Chambolle Musigny that tasted past its prime. The more time I spent on it the more I thought it just tasted flat out oxidised, and quite unlike earlier bottles of the same wine.

I guess I'll just cross my fingers a while longer...

I think there has been a lot of debate around Fourrier in particular because of some of his production techniques, although I thought it was the 2001s that were most likely to taste off.

Rahsaan,
Could you elaborate more on the Fourrier production techniques? I've heard lots about the wines, never tasted one but did buy one bottle of the '04 Cherbaudes recently.

Rahsaan,
Could you elaborate more on the Fourrier production techniques? I've heard lots about the wines, never tasted one but did buy one bottle of the '04 Cherbaudes recently.

Do a search on Fourrier in ebob. There have been lots of threads about these problems. This one in particular is good:

http://dat.erobertparker.com/bboard/sho ... t=Fourrier

But there are plenty of threads to keep you busy reading for a while.

I think the main issues may be the specific corks used or the lack of sulphur. But there are plenty of folks with more strongly-held views and more experience than I have. I've only had a few Fourrier wines and they've all been great.

Depressing.

Maybe this is why a bottle of Rene Engel Grand Echezeaux 96 we drank last week seemed readier to drink than we had expected?