About an hour into this 2014 Pascal Redon, I’m getting a very distinct, but not unpleasant, whiff of soy sauce.
Would you consider this a sign of oxidation or am I just genetically flawed? I honestly don’t think I’ve ever smelled this in a champagne before and we drink a fair amount of it.
It certainly could be a sign of oxidation. It could also be a Sign of Brett - Not common, but I have experienced it on one or two occasions with sparkling wine.
Truly interested to hear what other think.
Could be. Did it appear oxidized in color? If not (and my first guess would have been), it is probably heat damage. What’s the story on the bottle’s provenance?
In champagne, my bet is oxidation.
Color was fine, light straw.
Sourced directly from importer and shipped during cool weather.
Was more noticeable as time went on.
Unusual.
