Interviews with Master Sommelier Brian McClintic, Sommelier Tamara Franscioni, and Thibault Gagey from Maison Louis Jadot on the wines of Beaujolais
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I recently featured a few Cru wines in a dinner and had a Chiroubles by Javernand. It was floral and exciting and the guest loved my share. A year later that wonderful nose was gone but the wine was still bright and drinkable. It would be great to have further understanding to explain what happens to wine when it ages.
I recommend listening to the podcast on white winemaking. I believe David Ramey touches on this exact topic explaining scents coming from chemical compounds in the wine (phenols) like terpenes and thiols tend to be present in younger wines as they 'hydrolyze' (sp?) over time or essentially the first year or two. Think Beaujolais, NZ Sauv Blanc, Albarino, etc.
I am no expert but that podcast is extremely enlightening!