Yesterday I opened a bottle of Chateau Montdoyen 2005 Bergerac Sec which
I found disappointing. I had tasted it at the wine store, and my notes
we

"melon on nose, green on nose. soft. Grass?"

That was in May. It seemed like it would go well with a shrimp and
vegetable kebob, so I opened the bottle, and found:

"nose: like a viognier. Anise. melon or pear?
Palate: drying - very dry - no sweetness at all. austere. Like a
vermouth."

This definately was not what it tasted like in the store. Is this what
an oxidized wine would be like?

Jose
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