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Posted to alt.food.wine
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help with a Burgundy
In article .
uk>, says...
>
>Hi all,
>
>I'm not familiar with Burgundies so I was wondering if anyone can give me
>some opinion on this one. Last week when I opened a Hospices de Beaune
>1993 Cuvee Maurice Drouhin just bought from a local wine shop I found the
>wine appearing with a brown tint and tasting a bit sour. So I brought the
>wine back to the shop asking the owner if the wine could be cooked or over
>its prime. He first asked me if I knew Burgundy wines, which I said I
>didnt, and then proceeded on telling me that the Burgundy wine is supposed
>to have a brown color, given its age, and the little bit of sour tast is
>normal, and that the wine actually was excellent with a lot of fruit.
>
>Since I don't know how true Burgundies are supposed to taste, I was
>wondering if someone on this group can corroborate his answers?
>
>Thanks much for any help,
>
>fei
As others have mentioned, the "brick" color is rather common with older reds,
especially PN. Also, PN has a bit more acid, than many red varietals. This
usually makes it a better accompaniment to food, than some others. However,
there is also often some volitile acidity with PNs, and much of this blows off
in a short time after opening. Burgundies are not a red to pop and sip
immediately, especially with some age. Though seldom decanted, they tend to
develop in the glass, given a bit of time.
I'd hope that the retailer would instruct, rather than lecture you in regard
to this/these type(s) of wines, especially as helping one appreciate a higher
-end Burg will greatly help their business.
Hunt
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