Cheers to Peter Plaehn and Dustin Chabert for your contributions last week on André Tchelistcheff!
This week: Flaws in Burgundy
What wine flaw received widespread attention during the 1990-2000s in Burgundy? Discuss the techniques winemakers have used since to address the flaw.
The wine flaw that has plagued Burgundy for the better part of the past two decades is premature oxidation, wherein the wines (particularly white) are beginning to oxidize very early on in their maturation, causing much panic amongst growers and collectors alike. Many attempts have been made to address the issue, including (but not limited to) cork selection, changing the method of pressing the grapes, decreasing battonage during the elevage, and fully oxidizing the must prior to fermentation.