Sancere quandry

[Innkeeper]

Blue, don't feel like the Lone Ranger. Most of the folks around here including moi enjoy SBs the way God made them, i.e. without such things as oak and artificial fermentations. The one drawback with these is what you experianced. When these wines are exposed to prolonged contact with air (oxygen) they develop what is called in the English wine lexicon, the "barnyard effect." This is not always a pejorative term. In certain districts of red Burgundy it is expected and admired. However, we are not fond of it on the nose or upfront taste in an SB. Solution, drink it up quickly.