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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On Sep 2, 6:38 pm, Jose > wrote:
>
> This definately was not what it tasted like in the store. Is this what
> an oxidized wine would be like?
>
> Jose

Yes.

Mark

>>Is this what an oxidized wine would be like?
> Yes.

Thanks. Would this be a fault of the cork? It was stored well - at
least as well as all the other wines I've had that were not oxidized.

Jose
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On Sep 2, 6:48 pm, Jose > wrote:
> >>Is this what an oxidized wine would be like?
> > Yes.
>
> Thanks. Would this be a fault of the cork? It was stored well - at
> least as well as all the other wines I've had that were not oxidized.
>
> Jose
> --
> You can choose whom to befriend, but you cannot choose whom to love.
> for Email, make the obvious change in the address.


No, Jose. It can be completely random. The cork and storage prior to
your purchase and shipping are prime suspects, although it can happen
bottle by bottle. It happened to me at work just last night on a
bottle of Meursault 2005 that I use quite a lot of. You may be able to
return the bottle to your retailer for a replacement. Restaurants can
generally get replacement credit, too.

Mark

I'm not so certain that the wine is oxidized. First, oxidized wines
don't, as a result of the oxidization, necessarily smell of anise,
melon, or pear. More typical symptoms of oxidized wine: discoloration
(darkening to browning), nose reminiscent of madeira, nuts, or brown
sugar. Flat to the taste, sometimes accompanied by volatile acidity
(vinegarish tastes) that develop because of the oxygen.

Perchance was simply a case of altered palate at the two tastings -
possibly a wine needing a little breathing - possibly, as I've had
happen on numerous occassions, a wine simply different than what I
thought it was when tasted.



In article > Mike
> wrote:
> Jose wrote:
> > "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?

> Sounds oxidized, but I do not understand how a wine can be like a
> viognier and smell of anise or pear.

> An oxidized wine typicall has aromas of nuts and cooked apple.


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> First, oxidized wines
> don't, as a result of the oxidization, necessarily smell of anise,
> melon, or pear.

This may simply be my inability to describe tastes. The striking (new)
note was one of vermouth, and it wasn't so much a note as a blare.

The wine was definately different, palate notwithstanding.

Jose
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