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Premox or cooked on a white?

Recently had a 2005 Trimbach Pinot Gris reserve that was very obviously flawed. I told the store manager that it was heat damage, but later thought it is possible the wine was premoxed. Very bright straw yellow, a very strong dry sherry flavor, and bitter acidity...a strong sourness. Medium sweetness still very present. My thought was that this was cooked at some point. Correct? What are telltale signs of Premox or cooked wines regarding whites? I didn't think the bright straw yellow was any indication or effect of the flaw.
The retailer took back the bottle and gave me in-store credit...'great and thanks.'
TIA, G-
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