I appreciate you may be thoroughly sick of reading about 2007 burgundy after our orgy of coverage , but I thought I should just add two footnotes. The whites do have a lot of acidity and I found that if they are served a little warmer than usual, they are much, much more palatable at this youthful stage. (Lea & Sandeman, for instance, showed their whites at the same temperature as the reds, with excellent consequences.) The whites looked much rounder and more luscious and approachable. So, just as you can make a young red bordeaux seem less chewy by serving it a little warmer than usual, so you can speed up the apparent...