Cooked Barbaresco

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?
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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.

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