"Dale Williams" > wrote in message
...
> 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

Dale, you must have peeked! You're right that I've been serving this cold.

> 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).

Easily done, and you're quite right about the risk / reward.

> 3) put them up on winecommune or winebid. Or offer them in trde if you
have a
> local group

4) Toss some into a bechamel sauce and see what happens?