In article >, "Steve Grant"
> writes:

>
>I've opened two bottles of these recently and been sorely disappointed both
>times. All acid, no fruit. Did I buy too late? (Mixed case lot at an
>Acker-Merrall-Condit auction late last year.) Just get a bad six-lot? I've
>had good luck with other wines from Verget; is this just a clunker that I
>should write off to experience?
>

Haven't had this particular wine, but I can't say I've been impressed with any
'93 white Burg recently. Liked some Niellons and Ramonets a few years ago. But
the vintage was always a bit thin on the fruit, and the acidity levels quite
high (I'm a person who likes high-acid wines, but with some balance). When you
combine thin fruit, high acid, and lots of wood (haven't had this wine, but
Guffens is pretty oak-oriented), it's not a real recipe for aging.

As you haven't liked the 2 you've had, I'd try the following:
1) vary serving temp. Have you been serving fairly cold? Warmer temps seem to
de-accentuate acidity, and might even bring out more fruit
2) I find white Burgs respond well sometimes to air. Decanting might help (not
something I normally recommend for wines that might be getting past it, but
sounds like little to lose here).
3) put them up on winecommune or winebid. Or offer them in trde if you have a
local group

Good luck!
Dale

Dale Williams
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