Burgundy - why is it so often cloudy?

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Todd F r e n c h
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Burgundy - why is it so often cloudy?

#1 Post by Todd F r e n c h » December 6th, 2018, 7:14 pm

I’ve noticed that while all old wines have a tendency to be cloudy, burgundy is more often so than others like Cab or Bordeaux or Syrah. Is this a reality, or just my experience? If so, why?
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Re: Burgundy - why is it so often cloudy?

#2 Post by Kirk.Grant » December 6th, 2018, 7:27 pm

I've noticed the sediment to be finer than in Cabs or other blends. I could be wrong...but that's my perception. What worries me more is that in some wines (from other places) there is a sediment that looks like a jelly fish that is not settling at all...it moves like jell-o whenever I check the bottle...not the wine, the sediment.
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Re: Burgundy - why is it so often cloudy?

#3 Post by c fu » December 6th, 2018, 8:27 pm

Todd F r e n c h wrote:
December 6th, 2018, 7:14 pm
I’ve noticed that while all old wines have a tendency to be cloudy, burgundy is more often so than others like Cab or Bordeaux or Syrah. Is this a reality, or just my experience? If so, why?
Sediment might be more fine? Settles if you stand it up for a little bit
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Re: Burgundy - why is it so often cloudy?

#4 Post by alan weinberg » December 6th, 2018, 8:36 pm

Exactly. Fine sediment. Many old bottles need a month upright before careful decanting.

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Re: Burgundy - why is it so often cloudy?

#5 Post by Paul H Galli » December 6th, 2018, 8:54 pm

I remember an 1995 Williams Selyem Pinot that I stood up for 5 weeks before the very fine sediment settled to the bottom.

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Re: Burgundy - why is it so often cloudy?

#6 Post by Tom Reddick » December 6th, 2018, 9:57 pm

I think it is a symptom of two things,

First- as others have noted, not letting a bottle sit long enough after transport for the wine to fully settle. It can take weeks. But many serve the bottle anyway.

Second- I have seen a handful of situations where sediment did not resettle in a bottle- ie where I saw the same bottle months later, and I attribute that to potential excess trading of an old bottle such that the sediment never fully clears- or at least not in any practicable time frame. That has been known to happen, but I sure see it more than I used to. The increased frequency plus the fact I have only seen it with very highly prized wines (first growth 1945s in two instances) is what makes me think excessive handling of the wines at an old age might be the primary cause.
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Re: Burgundy - why is it so often cloudy?

#7 Post by Craig G » December 6th, 2018, 10:12 pm

Todd F r e n c h wrote:
December 6th, 2018, 7:14 pm
I’ve noticed that while all old wines have a tendency to be cloudy, burgundy is more often so than others like Cab or Bordeaux or Syrah. Is this a reality, or just my experience? If so, why?
The Burgundy at those events you’re not invited to isn’t cloudy.
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Re: Burgundy - why is it so often cloudy?

#8 Post by Chris Seiber » December 6th, 2018, 11:13 pm

Does the cloudiness in Burgundy affect the smell and taste of the wine, or is it just a cosmetic issue?

In Barolo, the fine sediment cloudiness in older bottles can have a significantly negative effect on the taste of the wine, making it bitter and harsh. My experience with old Burgundy is very limited, but I haven't noticed bottles adversely affected because the wine was not clear.

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Re: Burgundy - why is it so often cloudy?

#9 Post by Markus S » December 7th, 2018, 4:34 am

Haven't noticed it. You want cloudy, drink some Jura poulsard!
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Re: Burgundy - why is it so often cloudy?

#10 Post by Gary Schulte » December 7th, 2018, 4:52 am

Have noticed this with older burgundies. For me late 1980s Philippe Leclerc wines stand out. Would place them on the counter upright for 1-2 days before opening and it helps but not completely clarifying. My experience with older Bordeaux is that the 2 day counter treatment makes everything settle and it pours clean.

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Re: Burgundy - why is it so often cloudy?

#11 Post by Jayson Cohen » December 7th, 2018, 5:09 am

Does anyone know of any studies of sediment particle density and size distribution as a function of grape variety? I would think this is some function of how that develops over time for different varietal wines, some influence of tendency of that sediment distribution to stick to the bottle walls, and how disturbances like moving the bottle tend to disturb it. Fining or filtration before bottling could influence sediment too.

Does anyone think anything other sediment in old wines causes this?

Like others, I tend to think of fine sediment creating cloudy wines in old Nebbiolo and possibly Poulsard (though the latter may be cloudy young as well in my experience) more so than Burgundy.

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Re: Burgundy - why is it so often cloudy?

#12 Post by Robert Love » December 7th, 2018, 6:31 am

Chris Seiber wrote:
December 6th, 2018, 11:13 pm
Does the cloudiness in Burgundy affect the smell and taste of the wine, or is it just a cosmetic issue?

In Barolo, the fine sediment cloudiness in older bottles can have a significantly negative effect on the taste of the wine, making it bitter and harsh. My experience with old Burgundy is very limited, but I haven't noticed bottles adversely affected because the wine was not clear.
I don't think the sediment in Burgundy impacts the smell or taste, but it does the texture and of course the aesthetics. Barolo is unique in having a particular bitterness to its sediment.

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Re: Burgundy - why is it so often cloudy?

#13 Post by C. Mc Cart » December 7th, 2018, 6:39 am

Sounds like you need to invest in one of those wild lightbox units before opening more wine Todd.
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Re: Burgundy - why is it so often cloudy?

#14 Post by alan weinberg » December 7th, 2018, 7:54 am

Robert Love wrote:
December 7th, 2018, 6:31 am
Chris Seiber wrote:
December 6th, 2018, 11:13 pm
Does the cloudiness in Burgundy affect the smell and taste of the wine, or is it just a cosmetic issue?

In Barolo, the fine sediment cloudiness in older bottles can have a significantly negative effect on the taste of the wine, making it bitter and harsh. My experience with old Burgundy is very limited, but I haven't noticed bottles adversely affected because the wine was not clear.
I don't think the sediment in Burgundy impacts the smell or taste, but it does the texture and of course the aesthetics. Barolo is unique in having a particular bitterness to its sediment.
I find that the sediment adds a sour twang that is not pleasant and I avoid it.

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Re: Burgundy - why is it so often cloudy?

#15 Post by GregT » December 7th, 2018, 7:59 am

I don't know about cloudiness in Burgundy specifically, and perhaps there's a bit of confirmation bias in noticing it, but it may have to do with the wine making as much as anything. And a lot of older Cabs from CA were made in a fairly clean way and fined and filtered, so that may account for less cloudiness in those.
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Re: Burgundy - why is it so often cloudy?

#16 Post by john stimson » December 7th, 2018, 9:23 pm

I don't really get this one. My Burgundy is hardly ever cloudy. Maybe clean your contacts?

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Re: Burgundy - why is it so often cloudy?

#17 Post by alan weinberg » December 7th, 2018, 9:28 pm

john stimson wrote:
December 7th, 2018, 9:23 pm
I don't really get this one. My Burgundy is hardly ever cloudy. Maybe clean your contacts?
are you drinking young reds? Or maybe standing them up well in advance. Some producers’ wines throw little sediment.

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Re: Burgundy - why is it so often cloudy?

#18 Post by john stimson » December 7th, 2018, 9:39 pm

alan weinberg wrote:
December 7th, 2018, 9:28 pm
john stimson wrote:
December 7th, 2018, 9:23 pm
I don't really get this one. My Burgundy is hardly ever cloudy. Maybe clean your contacts?
are you drinking young reds? Or maybe standing them up well in advance. Some producers’ wines throw little sediment.
I'm drinking mostly 1993 on, but currently about 1/2 in the 1990's. I stand most up for a day or two, as I would any wine with any age, but even the ones I pull from the rack at the last minute have the sediment on the side of the bottle. I decant most everything to get it off the sediment (not a believer in the never decant a burg thing). Of course I don't run up the stairs from the cellar, or throw it in the back seat of the car, but I know Todd is somewhat unlikely to do this as well.

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Re: Burgundy - why is it so often cloudy?

#19 Post by Alan Eden » December 8th, 2018, 5:22 am

Its the added vitamins and minerals that are added in Burgundy to keep the average old Burg drinker around so they can still sell the over priced wines
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Re: Burgundy - why is it so often cloudy?

#20 Post by Howard Cooper » December 8th, 2018, 7:32 am

Alan Eden wrote:
December 8th, 2018, 5:22 am
Its the added vitamins and minerals that are added in Burgundy to keep the average old Burg drinker around so they can still sell the over priced wines
Do you actually know anything about Burgundy? Please name the last five Burgundies that are more than 10 years old you have had from top producers.
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Re: Burgundy - why is it so often cloudy?

#21 Post by Todd F r e n c h » December 8th, 2018, 7:36 am

john stimson wrote:
December 7th, 2018, 9:39 pm
alan weinberg wrote:
December 7th, 2018, 9:28 pm
john stimson wrote:
December 7th, 2018, 9:23 pm
I don't really get this one. My Burgundy is hardly ever cloudy. Maybe clean your contacts?
are you drinking young reds? Or maybe standing them up well in advance. Some producers’ wines throw little sediment.
I'm drinking mostly 1993 on, but currently about 1/2 in the 1990's. I stand most up for a day or two, as I would any wine with any age, but even the ones I pull from the rack at the last minute have the sediment on the side of the bottle. I decant most everything to get it off the sediment (not a believer in the never decant a burg thing). Of course I don't run up the stairs from the cellar, or throw it in the back seat of the car, but I know Todd is somewhat unlikely to do this as well.
I'll stand one up next time, but typically, as per the '98 Jean-Michel Guillon Gevrey-Chambertin 1er Cru Petite Chapelle I opened when I posted this, it was vertical for perhaps 3 hours total.

I don't mind it, not at all, I've just found that it's more common in older Burgundy than any other red wine. I've noticed it in a lot of Joseph Swan Pinot Noir bottles as well, so I attribute it to the grape.
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Re: Burgundy - why is it so often cloudy?

#22 Post by john stimson » December 8th, 2018, 10:16 am

Personally, I have much more in the way of sediment issues with Barolo and Northern Rhone. (not really an issue, but you just have to account for it. Many hard core Barolo drinkers stand their wines up for a month.)

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Re: Burgundy - why is it so often cloudy?

#23 Post by Kirk.Grant » December 8th, 2018, 10:22 am

alan weinberg wrote:
December 7th, 2018, 7:54 am
I find that the sediment adds a sour twang that is not pleasant and I avoid it.
I find this in ALL the reds I drink. It's why I try to transport reds far in advance but especially Burgundy. I don't have as much experience as others here...but EVERY Pinot Noir that I've had that was more than 10 years old benefited greatly from time & patience for ALL the sediment to settle and then decant the wines. I usually try to set them at a 40 degree angle to allow the sediment to settle into one section of the base of the bottle. I've found this gets me between 2-3 oz. sometimes 4oz. more ounces out of a bottle when I'm decanting.
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Re: Burgundy - why is it so often cloudy?

#24 Post by Alan Eden » December 8th, 2018, 10:27 am

Howard Cooper wrote:
December 8th, 2018, 7:32 am
Alan Eden wrote:
December 8th, 2018, 5:22 am
Its the added vitamins and minerals that are added in Burgundy to keep the average old Burg drinker around so they can still sell the over priced wines
Do you actually know anything about Burgundy? Please name the last five Burgundies that are more than 10 years old you have had from top producers.
Geez, why do burg drinkers take everything so seriously, its only friggin wine, its ok just to treat it like grape juice
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Re: Burgundy - why is it so often cloudy?

#25 Post by Lee Short » December 8th, 2018, 11:25 am

Kirk.Grant wrote:
December 8th, 2018, 10:22 am
alan weinberg wrote:
December 7th, 2018, 7:54 am
I find that the sediment adds a sour twang that is not pleasant and I avoid it.
I find this in ALL the reds I drink. It's why I try to transport reds far in advance but especially Burgundy. I don't have as much experience as others here...but EVERY Pinot Noir that I've had that was more than 10 years old benefited greatly from time & patience for ALL the sediment to settle and then decant the wines. I usually try to set them at a 40 degree angle to allow the sediment to settle into one section of the base of the bottle. I've found this gets me between 2-3 oz. sometimes 4oz. more ounces out of a bottle when I'm decanting.
Yeah, pretty much. There a some ageable reds from particular vintages that didn't throw much sediment, but I'm always careful about transporting older reds within a day or two of drinking them.

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Re: Burgundy - why is it so often cloudy?

#26 Post by Howard Cooper » December 8th, 2018, 1:42 pm

Alan Eden wrote:
December 8th, 2018, 10:27 am
Howard Cooper wrote:
December 8th, 2018, 7:32 am
Alan Eden wrote:
December 8th, 2018, 5:22 am
Its the added vitamins and minerals that are added in Burgundy to keep the average old Burg drinker around so they can still sell the over priced wines
Do you actually know anything about Burgundy? Please name the last five Burgundies that are more than 10 years old you have had from top producers.
Geez, why do burg drinkers take everything so seriously, its only friggin wine, its ok just to treat it like grape juice
I will start replying to the stupid threads you continually start in a similar manner and will repeat your comment every time you object to it.
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Re: Burgundy - why is it so often cloudy?

#27 Post by Seth M. Long » December 8th, 2018, 2:22 pm

Great topic. Makes sense to me. Burgundy has super parcellated holdings of a thin-skinned cultivar. Perhaps with each increase in the number of bottlings, settling/racking/bottling becomes more important and harder to execute perfectly/consistently. Add to this that the wines are either lightly fined or unfined and are mostly unfiltered. On the flip side, it seems as though one can easily achieve more consistency in the settling/racking/bottling from larger, less parcellated holdings (Bordeaux, parts of Rhone, Piedmont...). And I assume there is more fining/filtration in certain parts of these appellations.
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Re: Burgundy - why is it so often cloudy?

#28 Post by Kris Patten » December 8th, 2018, 6:44 pm

I have found two reasons, one of which is mentioned many times, fine sediment, the second is Burgundy's tendency to lighter color and a more transparent hue making it easier to see the cloudiness vs. BDX or Syrah which carry more color. They can still be cloudy, I just find it easier to see in Pinot Noir.
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Re: Burgundy - why is it so often cloudy?

#29 Post by b. c@stner » December 8th, 2018, 8:18 pm

Alan Eden wrote:
December 8th, 2018, 10:27 am
Howard Cooper wrote:
December 8th, 2018, 7:32 am
Alan Eden wrote:
December 8th, 2018, 5:22 am
Its the added vitamins and minerals that are added in Burgundy to keep the average old Burg drinker around so they can still sell the over priced wines
Do you actually know anything about Burgundy? Please name the last five Burgundies that are more than 10 years old you have had from top producers.
Geez, why do burg drinkers take everything so seriously, its only friggin wine, its ok just to treat it like grape juice
Alan, I'm with you on this one. Don't be joking about burg, not here, not ever. About most wines actually. It's why I don't post notes about any wines here.
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Re: Burgundy - why is it so often cloudy?

#30 Post by Kevin Harvey » December 8th, 2018, 8:53 pm

Pinot Noir can tend to be more cloudy than other reds because it is typically racked less often during elevage.
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Re: Burgundy - why is it so often cloudy?

#31 Post by Alan Eden » December 8th, 2018, 10:48 pm

Howard Cooper wrote:
December 8th, 2018, 1:42 pm
Alan Eden wrote:
December 8th, 2018, 10:27 am
Howard Cooper wrote:
December 8th, 2018, 7:32 am


Do you actually know anything about Burgundy? Please name the last five Burgundies that are more than 10 years old you have had from top producers.
Geez, why do burg drinkers take everything so seriously, its only friggin wine, its ok just to treat it like grape juice
I will start replying to the stupid threads you continually start in a similar manner and will repeat your comment every time you object to it.
No worries, the difference is i dont have a stick so far up my ass that i cant spot obvious sarcasm
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Re: Burgundy - why is it so often cloudy?

#32 Post by Justin S » July 23rd, 2019, 1:09 pm

Tom Reddick wrote:
December 6th, 2018, 9:57 pm
I think it is a symptom of two things,

First- as others have noted, not letting a bottle sit long enough after transport for the wine to fully settle. It can take weeks. But many serve the bottle anyway.
I have a '00 Jadot CSJ that I'd like to drink at a restaurant this coming Friday. Before standing it up, I carefully inspected the bottle with a flashlight but could not tell if it was cloudy, but did see some sediment. Do you think transporting the bottle to the restaurant and then immediately consuming would be a problem?
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Re: Burgundy - why is it so often cloudy?

#33 Post by Howard Cooper » July 23rd, 2019, 1:15 pm

Justin S wrote:
July 23rd, 2019, 1:09 pm
Tom Reddick wrote:
December 6th, 2018, 9:57 pm
I think it is a symptom of two things,

First- as others have noted, not letting a bottle sit long enough after transport for the wine to fully settle. It can take weeks. But many serve the bottle anyway.
I have a '00 Jadot CSJ that I'd like to drink at a restaurant this coming Friday. Before standing it up, I carefully inspected the bottle with a flashlight but could not tell if it was cloudy, but did see some sediment. Do you think transporting the bottle to the restaurant and then immediately consuming would be a problem?
I would decant it, pour it back into the bottle and then take it to the restaurant.
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Re: Burgundy - why is it so often cloudy?

#34 Post by A Yambor » July 23rd, 2019, 11:21 pm

I am going to offer a bit of perspective on this based completely on experience.

Perspective: Like all reds as has been mentioned previously, standing the wines up for A FEW DAYS (not hours) will help all sediment to settle. Also- properly decanting the wine prior to service makes a huge difference especially with this trend that now exists: Heavy Lees retention

LEES. Many red wine producers in Burgundy are retaining all of the lees throughout the fermentation/aging process which has an impact on flavor profile and texture. However, this practice yields a tremendously larger amount of solids in your liquid wine bottle at times. DECANT for sediment upon service. LEES in finished wine make a glass pour cloudy as the lees impact the flavor and texture. YMMV.

Any wine will taste completely different if lees are present in your glass or not.
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Re: Burgundy - why is it so often cloudy?

#35 Post by John Morris » July 24th, 2019, 5:40 am

Jayson Cohen wrote:
December 7th, 2018, 5:09 am
Does anyone know of any studies of sediment particle density and size distribution as a function of grape variety? I would think this is some function of how that develops over time for different varietal wines, some influence of tendency of that sediment distribution to stick to the bottle walls, and how disturbances like moving the bottle tend to disturb it. Fining or filtration before bottling could influence sediment too.

Does anyone think anything other sediment in old wines causes this?

Like others, I tend to think of fine sediment creating cloudy wines in old Nebbiolo and possibly Poulsard (though the latter may be cloudy young as well in my experience) more so than Burgundy.
I've had way too many bottles of old Burgundy that people have brought to tastings and dinners and which have arrived cloudy because the sediment has been shaken up. Alan described that as making the wine taste sour, but I'd call it bitter and astringent. It really does alter the texture of the wine for the worse.

It's always seemed to me that pinot and nebbiolo sediiment are particularly fine, and thus slow to settle out. Cabernet and syrah sediment seem to fall out faster when you stand the bottle upright.

And there are differences in the taste of sediment. Nebbiolo, as others have said, is particularly nasty and bitter. Syrah sediment tends to crust/cake on the side of the bottle in a way I rare see with other wines.

I don't object to cabernet and merlot sediment so much. I've often enjoyed the cloudy dregs of an old bottle of Bordeaux.

It would be interesting to know if anyone has analyzed the makeup of sediment from different grapes.
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Re: Burgundy - why is it so often cloudy?

#36 Post by John Kight » July 24th, 2019, 6:45 am

Isn't "cloudiness" also just much more apparent in Burgundy than in, for example, Syrah or Bordeaux, just because the wine itself is lighter in color (more red than dark) and more translucent? Not that I haven't seen cloudy or "creamy-looking" Bordeaux, but at lower levels it just seems like this is more apparent/obvious in Burgundy. Older Nebbiolo also shows this frequently.

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Re: Burgundy - why is it so often cloudy?

#37 Post by Chris D » July 24th, 2019, 6:48 am

Wow - an old thread is new again! My "epiphany wine" was a 2010 Selyem RRV that a friend gave me on my 40th birthday. Until that point, the most extravagant wine I had ever consumed cost maybe $25 and, frankly, most reds in the $10-15 range where we typically sought out the "best outliers" by tasting with friends - all tasted pretty much the same to me. I was intrigued by this Selyem wine, learning it was not as simple to acquire as a stroll down to the local liquor store (as it is now, sadly). I decided to keep it safe in the cool basement for over a year, stashing it in the little box where I kept my stash of "good" wines. When I pulled the bottle out and looked at it over a year later - it had developed a cloudy mass, very much like a jellyfish in it. My first reaction was crap! my best wine has gone bad and I never had a chance to taste it. I took it to a local liquor shop - the biggest one near me that actually had a decent selection of nicer wines. The guy took a look at it and just told me to drink it. It's organic, he said, not bad but wine is alive and constantly undergoing change. So, I decided to let it sit for a week and, if the blob persisted, just filter it out. I took it home and did what he suggested. When we popped it a week later - the blob persisted. The wife and I decided to pop and pour it anyway and, to our mutual surprise, the wine was absolutely stunning. We had never tasted anything like it. When we swallowed the last of it we were both left wondering what we had just done and how would we would ever get more. We, of course got on the list and have since enjoyed countless Selyems and the RRV has always held a special place in our hearts as a result. I suppose the reason I felt compelled to share this story is that a) it reminds me that wines are living, breathing organic matter and should be treated accordingly, b) organic matter in a bottle isn't always a bad thing, and c) those of us lucky enough to have experienced that "aha moment" are blessed to have been invited into the endless world of wine and continue to thirst for the next great bottle - of which we've now had several thanks to the steer of many members on this board. One of these particular members contributed a couple times to this thread above - a reason I suspect the thread was recently brought back to life - and a great reason to break out some more great juice tonight in search of that next "aha". Cheers! [cheers.gif]
Cheers!

C D€mpst€r

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Re: Burgundy - why is it so often cloudy?

#38 Post by Richard Albert » July 24th, 2019, 7:57 am

A serious Burgundy client who started drinking and collecting superior Burgs in the 70's never would consider drinking an older one within a year of receiving it.
He stands them upright for weeks prior to consumption.
ITB

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Re: Burgundy - why is it so often cloudy?

#39 Post by john stimson » July 24th, 2019, 7:57 am

A Yambor wrote:
July 23rd, 2019, 11:21 pm
I am going to offer a bit of perspective on this based completely on experience.

Perspective: Like all reds as has been mentioned previously, standing the wines up for A FEW DAYS (not hours) will help all sediment to settle. Also- properly decanting the wine prior to service makes a huge difference especially with this trend that now exists: Heavy Lees retention

LEES. Many red wine producers in Burgundy are retaining all of the lees throughout the fermentation/aging process which has an impact on flavor profile and texture. However, this practice yields a tremendously larger amount of solids in your liquid wine bottle at times. DECANT for sediment upon service. LEES in finished wine make a glass pour cloudy as the lees impact the flavor and texture. YMMV.

Any wine will taste completely different if lees are present in your glass or not.
This is why this "never decant a burgundy" stuff gets confusing. I think folks should change that to "never decant a burgundy until just prior to service or transport" (not that I'm really a believer in the never decant thing). Otherwise the last third of the bottle is often cloudy, and subject to sediment taint.

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Re: Burgundy - why is it so often cloudy?

#40 Post by Scott G r u n e r » July 24th, 2019, 1:09 pm

I initially assumed that this thread was resurrected as an Alan Eden tribute... Somewhat classic for him.

re: cloudiness- I had a 2017 Beaujolais that was reasonably cloudy the other day- it was a "natural" wine and unfiltered and un-fined so assume that had something to do with it. Have also had some cloudiness in other domestic wines- pinot, chardonnay, etc- again all unfined, unfiltered and relatively young wines. Other than the slightly cloudy appearance, I haven't noticed anything off putting about the cloudiness itself, so can't relate to the bitter comments- This cloudiness seemed unrelated to the cloudiness of mixed up sediment in older wines- which can often also add a slightly grainy texture to the wine and can add some bitterness.
//Cynic

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Re: Burgundy - why is it so often cloudy?

#41 Post by David Glasser » July 24th, 2019, 4:33 pm

I thought this was going to be about the weather...

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Re: Burgundy - why is it so often cloudy?

#42 Post by AlexS » July 24th, 2019, 4:43 pm

David Glasser wrote:
July 24th, 2019, 4:33 pm
I thought this was going to be about the weather...
Nah.

Justin clearly (get it?) bumped this thread because classic Eden:
Alan Eden wrote:
December 8th, 2018, 10:48 pm
Howard Cooper wrote:
December 8th, 2018, 1:42 pm
Alan Eden wrote:
December 8th, 2018, 10:27 am


Geez, why do burg drinkers take everything so seriously, its only friggin wine, its ok just to treat it like grape juice
I will start replying to the stupid threads you continually start in a similar manner and will repeat your comment every time you object to it.

No worries, the difference is i dont have a stick so far up my ass that i cant spot obvious sarcasm
lmao

RIP
s t e w @ r t

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Re: Burgundy - why is it so often cloudy?

#43 Post by David Glasser » July 24th, 2019, 4:47 pm

AlexS wrote:
July 24th, 2019, 4:43 pm
David Glasser wrote:
July 24th, 2019, 4:33 pm
I thought this was going to be about the weather...
Nah.

Justin clearly (get it?) bumped this thread because classic Eden:
Alan Eden wrote:
December 8th, 2018, 10:48 pm
Howard Cooper wrote:
December 8th, 2018, 1:42 pm


I will start replying to the stupid threads you continually start in a similar manner and will repeat your comment every time you object to it.

No worries, the difference is i dont have a stick so far up my ass that i cant spot obvious sarcasm
lmao

RIP
[berserker.gif]

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