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Random, sporadic and premature oxidation of whites
James Stark, Sheffield: I know this has been touched on before but I wondered what your and Julia's views on the debate about whether oxidation problems in white burgundy are continuing. I understood that most of the problems had been seen in the 1996 vintage and David Schildknecht referred to the telltale sign of blue-tinged corks. My experience of that vintage has been limited but I haven't seen oxidation in the form of dark brown wines and whiffs of acetaldehyde, but disappointing wines where high acid dominates and that really don't taste like white burgundy at all . What surprises me is the reporting of...
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