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?