] >. White ] >> Burgundy also tends to age better in more acidic vintages, IMHO. ] >
] >And Chablis -- which I would hazard is the most acidic chardonnay ] ] Just to clarify, I include Chablis when I say white Burgundy. ] ]
As indeed you might! :)
Actually just found some bottles germane to this thread. Was clearing out a pile of old (empty) boxes, underneath is were two 6 bottle cartons of wine never intended to age. One, a '94 VdP de l'Ardeche from Colombier -- I think a merlot in fact -- was really awful, down the sink went the first bottle. The other for which I had even less hope, a '95 Sauvignon St Bris from Sorin de France. But, lovely full color, intense nose of lemon and other citrus; in the mouth _searingly_ acidic (which it wouldn't have seemed young) but with loads of citrus and honey, even some thyme notes. Probably no fun to drink on its own, but with line-fished bream in sorrel sauce it was really rather good. Since had another bottle, just the same.
So, can the acidity increase with age?
OT, phew, lots of afw activity, had a hard time catching up. Some good threads, (too many to respond to) well done all! :)
-E