help with a Burgundy

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