The brownish color is normal for an aged wine. I am also unexperienced with Burgundy wines, but I was cautioned that the one I bought may taste more acidic than I might expect. (I bought it recently, and still haven't opened it.). This thread may be helpful:
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?
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
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