originally posted by SFJoe:
One of the greatest of the night, for me. Oldest Ch. Chalon/vin jaune that I've encountered that wasn't moribund (I've had a couple recently with very low fills). Delicious, long, complex, quite fab. The acetaldehyde flavors have moderated (condensation reactions, Professor Lipton?), and the whole package was mellowed and varied.originally posted by MarkS:
A 1961 vin jaune and NO WRITEUP?
What the Hey?
Since you asked: yes, the acetaldehyde crosslinks the tannins in what is termed "non-oxidative tannin condensation." I ran across that piece of information when arguing with someone about the role of oxygen in tannin crosslinking. The authorities at UCD term the process non-oxidative because oxygen isn't involved in the crosslinking chemistry in the same way that it is in the formation of biphenyl-type adducts, despite the fact that acetaldehyde only arises in wine through oxidation processes.
Sorry you asked now?
Mark Lipton