I spent two very enjoyable days in the Netherlands at the beginning of this week and learnt a great deal, some of which may be of use to you.
Have you, for instance, discovered this specific and useful corner of Wikipedia which is devoted to oxidised burgundies?
This was brought forcefully to mind as we discovered, just before a delicious lunch after a brilliant, in-depth tasting of Chevalier-Montrachets, that the magnum of Leflaive 1996 Chevalier-Montrachet, intended for de Hoefslag’s grilled turbot with truffle-filled sautéed chicory/witlof, was completely oxidised. Two bottles of Dom d’Auvenay, Narvaux 2000...