WTN: When Chevillon becomes a cooking wine

[Jenise]

2019 Domaine Robert Chevillon Bourgogne Blanc Chardonnay
An "Oh shit I forgot about these" bottle, of which I bought two and didn't enter into inventory. Opened this about five days ago and did not like. Deep golden yellow, looks and tastes old and ripe, seems a bit flabby, oxidative though not totally oxidated. Crap! Couldn't finish a glass but put the bottle in the fridge for a Coq au Vin Blanc later this week. But yesterday made braised pork instead and poured in a cup of the wine, knowing that the mature flavors would actually add to the dish. Then, for yucks, I took a swig straight from the bottle and went, Oh hey, this ain't that bad! Poured a glass. There's actually fruit in it now and more acidity than initially apparent. I would no longer even call it oxidative. It is relatively balanced and pleasant, even if not what I would have hoped for at the get-go. We drank the rest!

I've had this experience, too, and don't understand the chemistry involved. How can an oxidized wine 'freshen up' after exposure to oxygen? Can someone explain it to this simpleton?

[David M. Bueker]

Never understand it when it happens, but it happens!

Someone here must understand. Enquiring minds want to know.

Doesn't make sense to me, either. Perhaps it wasn't so much that the wine was oxidized, but rather very tightly shut in, so that the bit of oxidation that was there was all that you tasted. Then, after opening, the fruit came out of hiding.

-Paul W.

[Jenise]

Paul, I agree with your explanation. Once the fruit emerged, the rest integrated.