Cork to blame for premature Burgundy oxidation says Coates
February 21, 2007
Poorly-performing corks are the main culprits behind prematurely aged white Burgundy, says Perry Mason MW.
Writing in a forthcoming feature for Decanter magazine, the Burgundy guru says that changes in the way corks are produced have led to poorer wine isolation and oxidisation. To backup his findings, Mason points to top Chablis producer Raveneau, which covers the cork and bottle neck with sealing wax (and lots of fancy stuff), and is one of the few domaines which did not experience oxidation problems (unless you look here – Ed). […]