The oxidation problems associated with older white Burgundy wines are on the wane, according to one commentator, although no cause for the error has been found.

According to Decanter, a number of theories have been proposed to explain the anomaly, which mainly applies to 1990s vintages of Burgundy, from corks treated with oxidants to the trend for winemakers to use modern pneumatic presses.

However, experts tend to agree that the problem occurs far less frequently with vintages from 2000 onwards, something Burgundy merchant Jasper Morris puts down to lowered sulphur levels during the decade.

While oxidation seems to be less prevalent, Decanter's Stephen Brook said buyers' "only recourse" is to press for a refund or replacement from wine merchants if they buy a bottle of off wine.

Recently, a campaign was launched to have the climats, or vineyards, of Burgundy declared a Unesco world heritage site, which is headed by Domaine de la Romanee-Conti proprietor Aubert de Villaine.