Community Tasting Note

• LWI wrote: flawed

  August 7, 2017 - ox - yet color OK

  1 person found this helpful 4,207 views

5 Comments

• ahaanshus commented:

  9/4/17, 9:41 AM - What is the point in tasting notes like this?

• LWI commented:

  9/4/17, 10:26 AM - ahaanshus, I do not understand what you are implying. What is the use of such a comment?
  
  If it is the brevity of the TN, there is no use elaborating on different versions of premature oxidation, yet reporting ox is important to prospective buyers. Also that you may have oxidation here without the typical browning of the color.

• ahaanshus commented:

  9/4/17, 11:04 AM - Is it meant as a warning to prospective buyers? As we all know, there will be oxidized bottles of white burgundy. If you experience oxidation in several bottles of the same wine, I will certainly agree that it's of general interest. If the comment is based on one bad bottle, I would say it's not. In that case, what interests me is how a perfect bottle tastes.

• LWI commented:

  9/4/17, 11:42 AM - Yes, we all know that Burgs oxidize. But, the rate of oxidation differs dramatically between producers and vintages. That rate of oxidation between producers and vintages is indeed of interest, I assure you. Producers, and drinkers, repeatedly claim that premox is less of a problem nowadays than before. Is that true? Your standpoint is that reporting such oxidation should only be done when there are several bad bottles from the same producer and vintage. Two things. First, how on earth do you then know when to start reporting? I bought a case of these on release. If my second bottle was bad, already back in the mid 2000s, I should keep that to myself? Then, I had to remember that I had an oxed bottle years back when encountering another many years later, and perhaps yet another after that? I certainly do not remember such things. Second, at a common 20% rate of ox (although perhaps much more with Bonneau), if you do not own a case or more, you can never report oxidation. That would severely deflate and mis-specify the rate of oxidation. Moreover, how could a taster who had bought a single or a few bottles, know that her/his bad experience was simply bad luck, and not a general trend? The same applies to your quest for ‘perfect bottles’. Allegedly, reports should not be written before you had a perfect bottle. When do you know that you had a perfect bottle? How many should you drink? This community is built on the collectivity of many users, not simply the 'wisdom' of single tasters.
  
  I think that this is not well thought through. Have you ever encountered such an opinion from experienced tasters? Anyhow, I do not write tasting notes for you, but for myself and the wider wine community. You are very welcome not to read my notes. Besides, I stop this discussion here and urge you to start posting yourself, also on single bottles.

• ahaanshus commented:

  9/4/17, 12:10 PM - Of course I will read your comments. But Cellar tracker asks whether we find them helpful or not. Which in turn means that reviewers must be prepared for a negative answer in some cases.

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