tag:blogger.com,1999:blog-8017457764988110566.post724636323047575059..comments2023-10-09T11:45:33.422-04:00Comments on McDuff's Food & Wine Trail: More on Auxey-Duresses and the Question of Premature OxidationDavid McDuffhttp://www.blogger.com/profile/03274955351036700406noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8017457764988110566.post-67559869591864801102008-05-20T23:16:00.000-04:002008-05-20T23:16:00.000-04:00Yikes - that Leroy is pricey - will think about it...Yikes - that Leroy is pricey - will think about it. Don't have a good opinion of Jaffelin, so will pass on that. The Moret-Nominé might be fun, never heard of it and it is not TOO bad...thanks for the feedback.Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-30529039998949196962008-05-20T15:30:00.000-04:002008-05-20T15:30:00.000-04:00Hi Joe,Leroy is always a solid bet if you don't mi...Hi Joe,<BR/>Leroy is always a solid bet if you don't mind shelling out the dollars. Jaffelin I've found less consistent, though I've not had their Auxey. I've yet to encounter anything from Moret-Nominé.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-35767547212363531102008-05-19T21:32:00.000-04:002008-05-19T21:32:00.000-04:00Hi David. We have the Leroy, Jaffelin and Moret-No...Hi David. We have the Leroy, Jaffelin and Moret-Nominé - ever had any of those? I may try one for fun, but they're not cheap.Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-92177335164681818532008-05-15T22:56:00.000-04:002008-05-15T22:56:00.000-04:00Hey Josh,Thanks very much for stopping by and weig...Hey Josh,<BR/><BR/>Thanks very much for stopping by and weighing in.<BR/><BR/>I'm pretty confident that the issue at hand was oxidation rather than reduction. The bottle from August wasn't any darker than the more recent bottle but it definitely showed some faintly nutty and faded aromas. More like madeira than sherry, but that's splitting hairs. Perhaps those aromas were just more pronounced immediately after opening than after some air time. <BR/><BR/>Both bottles were from the same case, stored in perfect conditions and purchased from a temperature controlled shop and supply chain, so I don't think improper handling was an issue. A bad cork (imperfect in its seal) could have been the culprit. I guess only time (and a couple more bottles) may tell.<BR/><BR/>On a spinoff note, I'm curious about your comment regarding French wines and reductivity. Did you mean to say that French wines are more prone than wines from some/all other countries to being reductive or that they're somehow more capable of resolving their reductive issues with age?David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-13744974160396064062008-05-15T14:30:00.000-04:002008-05-15T14:30:00.000-04:00Hi David,Sorry for the delay. I wanted to give my ...Hi David,<BR/><BR/>Sorry for the delay. I wanted to give my the other guys an opportunity to weigh in. <BR/><BR/>Oxidation chemistry is still being sorted out. In fact Andrew Waterhouse at Davis seems to have shown that Oxygen itself can be an antioxidant! Try and wrap your brain around that!<BR/><BR/>One thing is pretty clear: once a wine has been oxidized, it stays that way.<BR/><BR/>If the wine you tasted previously was darker in color than the other bottles, and you could detect acetaldehyde (nutty, smells like Sherry) then it was oxidized and something bad happened to that bottle to make it that way. Probably a bad cork or poor storage conditions at some point.<BR/><BR/>By the way, when you use the term oxidation, what characteristics are you describing? <BR/><BR/>Crazy as it sounds, it might be that what you are picking up is actually the polar opposite! Reductive characters can and do resolve themselves in wine as they age, especially wines from France.<BR/><BR/>Hope this helps!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-24054257508723863512008-05-14T18:26:00.000-04:002008-05-14T18:26:00.000-04:00Thanks, Joe. That means a lotThere's not a heck o...Thanks, Joe. That means a lot<BR/><BR/>There's not a heck of a lot of Auxey-Duresses Blanc out there. Gilles Lafouge, like Diconne, makes good (and good value) Auxey in both white and red. Lyle recommended d'Auvenay's in his comments to my earlier post but I've yet to have the chance to try it.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-61879324874690728702008-05-13T23:41:00.000-04:002008-05-13T23:41:00.000-04:00That is one of the best tasting notes I have ever ...That is one of the best tasting notes I have ever read. Any other white Auxey-Duresses recommendations? No Diconne available up here...Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.com