Burgundy whites aren't easy to age properly

The Wall Street Journal's Will Lyons contemplates the troubles with aging Burgundy whites. If done correctly, the vintage takes on a deeper color and a nutty flavor, but more often, a sweet-and-sour taste takes hold, he writes. The trouble is that the wine is often the victim of premature oxidation. The result is that most Burgundy white should be consumed young.

View Full Article in:

White Burgundy Looks Beyond the Mystery of Premox - Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Executive Sous Chef
The Cliffs
Salem, SC