Is it me, or is it the wine?
I've opened two bottles of these recently and been sorely disappointed both times. All acid, no fruit. Did I buy too late? (Mixed case lot at an Acker-Merrall-Condit auction late last year.) Just get a bad six-lot? I've had good luck with other wines from Verget; is this just a clunker that I should write off to experience?
Haven't had this particular wine, but I can't say I've been impressed with any '93 white Burg recently. Liked some Niellons and Ramonets a few years ago. But the vintage was always a bit thin on the fruit, and the acidity levels quite high (I'm a person who likes high-acid wines, but with some balance). When you combine thin fruit, high acid, and lots of wood (haven't had this wine, but Guffens is pretty oak-oriented), it's not a real recipe for aging.
As you haven't liked the 2 you've had, I'd try the following:
1) vary serving temp. Have you been serving fairly cold? Warmer temps seem to de-accentuate acidity, and might even bring out more fruit 2) I find white Burgs respond well sometimes to air. Decanting might help (not something I normally recommend for wines that might be getting past it, but sounds like little to lose here). 3) put them up on winecommune or winebid. Or offer them in trde if you have a local groupGood luck! Dale
Dale Williams Drop "damnspam" to reply
Dale, you must have peeked! You're right that I've been serving this cold.
Easily done, and you're quite right about the risk / reward.
4) Toss some into a bechamel sauce and see what happens?Salut/Hi Steve Grant,
le/on 02 Mar 2004 23:23:53 EST, tu disais/you said:-
Chuckle.. Though I'd not really recommend it. Bleurgh, in fact.
However there are planty of uses for wine to cook with. But a 1st growth, no matter how much you don't like it, is a bit of an exaggeration! Sell it or trade it.
Have something to add? Share your thoughts — no account required.
Ask the community — no account required