On Feb 5, 10:17�am, "Bi!!" > wrote:
> On Feb 4, 8:24 pm, Joseph Coulter > wrote:
>
> > So I am in a restaurant in Miami tonight and looking over the selecitons by
> > the glass decide on a Soave which I remember for ages ago as being a simple
> > white- what I got was amber in color with a pruney taste. I think this is
> > way oxidizied, so I tell the waiter. He assures me that "this is Soave and
> > yes it is odd but that is the way it is." So who is right my memory or this
> > guy who did get me a reasonable Pinot Grigio in its place?
>
> > --
> > Joseph Coulter, cruises and vacationswww.josephcoulter.com
> >
> > 877 832 2021
> > 904 631 8863 cell
>
> That's funny....last night I was in a restaurant in Moarco Island Fla
> and ordered a bottle of 2006 Sardinian Vermantino and had the exact
> same experience. �It was very dark, almost amber, and smelled of over
> ripe oxidized apples and it tasted a bit cooked. �When I mentioned it
> to the Italian wine manager, he said it was supposed to be this way.
> When I asked for a replacement he was very reticent. �I ordered
> another bottle of 2006 vermantino from a different maker and when it
> came and it was quite light and fresh he relented and took the first
> bottle off my bill.

There are some interesting wines (Gravner, Radikon, etc) being made in
Italy in intentionally oxidized styles. But I personally have never
run across one from Sardinia or Soave. I think that warm Florida
weather has struck in both of these cases!