[Tasted during WSET Diploma – Unit 3 – Week 8: Burgundy]
We kick off our Burgundy sesh with two basic, well, Burgundies, in order to prime our mouths and ideas as to what Burgundy is and what the basic examples taste like compared to more premium examples.
Neutral, but irritatingly so. We kept samples of this wine when we tasted other whites, and it seemed like this wine had just a bit more of a sulphited character (matchsticks et al) in comparison – though perhaps it was just the lack of concentration on the nose that made it more evident.
I’m bad at picking up oak, but apparently there were bits of it on the nose, along with mineral, vague hints of green fruit, green apple, pear, and citrus.… read more