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The Beauty of Aged Burgundy

Bruce Sanderson
Issue: March 31, 2010

I taste about 4,000 wines each year. Most are young. But once in a while I have the opportunity to sample older wines. Recently I tasted several aged Burgundies, including some from the 19th century. It got me thinking about how these wines develop.

For the full article, check out the new issue of Wine Spectator, on newsstands March 2, 2010.

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