How not to love this oxidative-style wine, with its yellow ripe apples, pears, nuttiness, honey and brioche? This specific aroma and taste profile owes to acetaldehyde, which forms during an oxidation or also prolonged contact with lees, where dead yeast burst open to release acetaldehyde (autolysis). The latter explains why aged champagne develops those yummy characteristic dried apple and brioche from long second fermentation in the bottle. This 2018 Jura from 375ml tastes even more intense and sharper with age. Why the only bottle I could snag was so small?
How not to love this oxidative-style wine, with its yellow ripe apples, pears, nuttiness, honey and brioche? This specific aroma and taste profile owes to acetaldehyde, which forms during an oxidation or also prolonged contact with lees, where dead yeast burst open to release acetaldehyde (autolysis). The latter explains why aged champagne develops those yummy characteristic dried apple and brioche from long second fermentation in the bottle. This 2018 Jura from 375ml tastes even more intense and sharper with age. Why the only bottle I could snag was so small?
May 16th, 2024
