Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Burton describes Hunter Semillon developing toasted aromas during bottle ageing despite a traditionally unoaked production route. He contrasts this with differently produced Australian Semillons and oak-influenced Chardonnays.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 296–297.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 296–297.
297
296
Burton, Concise Guide, PDF 296–297.
A toasted aroma does not identify oak treatment by itself
Ready means a recoverable source and precise supplied-PDF locator. No direct quotation is being authenticated here. Limits: This supports caution about inferring process from descriptors. It does not identify a chemical mechanism, demonstrate the same development in bottled whiskey, or establish that every toasted note has the same cause.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 296–297.
Bibliography
Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Supported source statement
Burton describes Hunter Semillon developing toasted aromas during bottle ageing despite a traditionally unoaked production route. He contrasts this with differently produced Australian Semillons and oak-influenced Chardonnays.
Verification and limits
This supports caution about inferring process from descriptors. It does not identify a chemical mechanism, demonstrate the same development in bottled whiskey, or establish that every toasted note has the same cause.
Ready denotes a recoverable source and precise PDF locator, not public claim approval or a validated quotation. No access; excerpt 