A difference i've noticed between even good quality villages and 1st cru

[Mark_Golodetz]

@TGigante

@Mike_Ge

I typically drink 1st cru red as that’s my sweet spot but occasionally I’ll do village wines that purportedly box above their weight, namely premium lieu dits. One thing I notice is that while both often deliver a very good first nite experience the villages tend to trail off a bit more on the second and third nite compared to the premiere. It’s like ultimately the site quality limits the longevity once the bottle has opened. I don’t use a Corvin and reseal the bottle but that’s another discussion. Anyone notice a similar effect?

In very general terms and IMO, red burgs are never better in day 2 and should never see a day three. It’s not a red burg anymore at that point. Oxidation is not friendly to this category, even in a relatively short time frame.
I mostly drink older vintages so YMMV on current releases

I agree with this. Judging a bottle of Burgundy on how it performs on a second night is a little bit like judging a surgeon by how good he good he looks in his scrubs.

If you are going to drink it the second night, decant half into a half bottle as much as you can, cork it and put it in the fridge.