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i did a blind tasting last night and one of the wines smelled so much like a fino sherry but golden brown in colour. it had that cooked fruit, almond nose to it but lacked that alcohol punch. upon tasting, it didn't taste like a fortified wine because it didn't taste like 15% alc. it was sweet though .. very odd. i couldn't place it.

turned out to be a barbaresco .. an improperly stored one. can anybody explain that to me? does putting a wine near a heat source cause the flavours to become cooked?
 
Posts: 103 | Registered: Nov 23, 2012Reply With QuoteReport This Post
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Yes. It's also the reason why people shouldn't ship wine via FedEx/UPS/etc in the summer when it's 80-100F outside.

The sherry nose also leads me to believe there's a cork problem as that's an undesirable oxidized note for a Barbaresco.
 
Posts: 10806 | Location: Toronto, Canada | Registered: Apr 17, 2002Reply With QuoteReport This Post
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i could pick out a sherry easily cuz it's distinct and it's not my favorite fortified beverage.

it was definitely oxidized. i did not see the condition of the bottle or cork unfortunately. it was in a class setting.

so would any red wine (regardless of grape variety) taste the same with long term exposure to heat? this was a first for me. i've opened a bottle that was corked but not one that was overexposed to heat.
 
Posts: 103 | Registered: Nov 23, 2012Reply With QuoteReport This Post
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I'd guess your Barbaresco was more likely to have an issue with oxidation than being overheated. You're more likely to get stewed fruit than sherry in a cooked wine.

PH
 
Posts: 14953 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003Reply With QuoteReport This Post
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