You can tell by the colour. Honey-gold when it should be no deeper than full yellow. And the smell. Caramel, marzipan and nuts. In other words heavy, sweet and full, like a cheap perfume, with no ‘brightness’, no fruity tingle. The taste follows on dismally from this sad litany: lacking in life and ‘bounce’, usually low in acidity, plodding rather than fresh, fit only for flinging down the sink, certainly not to be sipped and savoured. I speak of prematurely oxidised white Burgundy. Read More...

Tags: Burgundy, Montrachet, Premox