First off, a couple of nights ago, we attended my boss' Acadamy Awards party, which was great fun. Lots of fun food, such as a homemade soup that was Mediterranean in flavor, a Lyonnaise salad that was delicious, meatballs, and a slew of other food. And of course, there were tons of wines to try, such as Madiran, Cahors, red Burgundy, Prosecco, Dolcetto, Barbera, Shiraz, Moulin a Vent and much, much more.
We brought three wines, but I'll just comment on the German Riesling I brought, which was the only German wine there (French seemed to be ruling the day, followed by Italian): 2003 Dr. F. Weins-Prum Graacher Himmelreich Riesling Spatlese. This showed noticeable petrol on the nose, followed by stone fruits and lime; on the palate, the wine was not excessively sweet, but was light and refreshing. I got refills on this wine. Very nice. Fruit definitely dropped off and noticeably less than a 2005 or 2006 drinking today.
Now onto White Burgundy. It is only in the last few days that I have heard of premature oxidation in white Burgundy. Strange. I have never heard of this. I work in the business. Okay, only for the last 2.5 years, but still. Never mentioned to me before! If I didn't read the e-Parker boards, I may never have heard of it. Incidentally, a couple of weeks ago, before I had heard of this phenomenon and this problem, Johan and I had purchased a 2000 Burgundy from The Wine House up in L.A. It is a 2000 Meursault Les Narvaux by Morey-Blanc. Hopefully it is fine. Hopefully it is good. We picked it up because it was there and Johan likes Meursault. But it sounds like 2000 was one of those vintages with a lot of premature oxidation. And this bottle was particulary inexpensive: $34.98. So it is possible it is not the best.
At any rate, my temptation is to open it tonight and find out what it is like. I'm serving chicken with dijon mustard, some broccoli and asparagus. If we do open it tonight, I'll write notes here on it tomorrow.
Hope it is good!