On Saturday I published Burgundy's Sherlock Holmes about Laurent Ponsot of Domaine Ponsot in Morey-St-Denis and his quest to get to the bottom of fake wine. But he is a particularly interesting Burgundian who hunts somewhat separately from the pack so I thought you might be interested in some more of what he has to say on other matters. On oak , for instance: 'I use no new oak. I've done lots of experiments since the 1980s and now I am sure that new wood is not the best way to age great burgundy wines because they don't need too much oxygen. I don't think technical things are very important. My crusade is to produce the most...
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