I am new to dessert/ sweet wines and would like the perspective from those who have more experience. I have had a few different types and the experiences have been all over the board.
I have had several Auslese from Germany (Goldkap or **) and have thoroughly enjoyed all, even if they were very young e.g. 03,04. Very sweet but a good balance of acidity so they werent overly cloying.
My first experience with a Sauterne was awful. It was an 01 Suduiraut and upon opening smelled of burnt rubber. I let it breathe for awhile but unfortunately the taste was worse than the smell. I tried several times over the course of the evening with no improvement. Ended up dumping it. I realize that this was likely infanticide but had nevr had a Sauterne and wanted to see what they hype was all about.
Last night I had a 2000 Kracher Chardonnay TBA#7 and loved it. Got a small whiff of the rubber smell (oh no not again!) but mostly tropical fruits. Upon drinking it was fabulous. Tasted like pure honey.
So my questions...
1) Is the "rubber" smell typical of dessert wines (France, Austria, but not Germany)? And if so, what is it and does it recede over time?I never have had that with German Auslese but defineitly did with the Austrian TBA and Sauterne.
2) Was the Suduiraut an off bottle, too young too drink, or do Sauternes have that as part of their profile?