A week or so ago, I had the misfortune to be offered a sip of a white wine that tasted worse and worse as it lingered.
All I wanted is to clean my mouth of this unpleasant experience.
If this one was used as a biofuel would my car refuse to start I wondered.
How could anyone come up with such a bad wine?
Why would anyone buy it and offer it to their guests?
Jancis Robinson wrote of similar experiences with red wines in Beware a new red menace (FT, July 19).
She notes that "these wines leave my palate feeling as though it has been energetically scoured by sandpaper. Typically, they smell rather winning and opulent. They enter the mouth all big, ripe and flattering. But by the end of the tasting experience, my mouth feels pinched, raw and dry".
She tracks the roots of these 'freaky' reds to grapes being picked too late and then being aged in barrels way too green.
Have you had any bad wine experience lately?
Who was the culprit?