Name that wine flaw

Okay, I have corked wine down cold (wet cardboard box in a damp basement) but lately I have opened a few red wines that had dominating burned notes, with a high level of sharpness and bitterness, which made them undrinkable. Note that these were not wines (I don't believe) that were supposed to exhibit these traits.

Any thoughts would be appreciated.

Cooked by exposure to very high temperature during transport?

-Paul W.

Cooked by exposure to very high temperature during transport?

-Paul W.

My thought as well, though I've had very little chance to experience it (at least in this country).

The other would be overripe fruit that went into the wine - but based on your surprise, I'm guessing these weren't 2003's

Cooked by exposure to very high temperature during transport?

-Paul W.

That was what I thought Paul, but overripe fruit could maybe do that too.

I think I've experienced what you describe. I don't think of it as cooked - that's more of a sherried palate where it isn't supposed to be. I think it's often accompanied by an excess of oak, though the oak may be somewhat hidden behind the "burned" (over-the-top barnyard or garrigue?) palate.
I don't like it.

Cooked comes off like the flavor of caramelized food. A description of burnt may be cooked, but it may also be that oak thing that John mentions. Need more information about the wine.

By the way, overripe fruit is often cooked before it becomes wine...where was this wine produced?

Okay, I have corked wine down cold (wet cardboard box in a damp basement) but lately I have opened a few red wines that had dominating burned notes, with a high level of sharpness and bitterness, which made them undrinkable. Note that these were not wines (I don't believe) that were supposed to exhibit these traits.

Any thoughts would be appreciated.

Bruce, in my first reply in this thread I noted that the culprit could be cooked wine, or overripe fruit. Another possibility is a strong flavors of either chocolate, and possibly of coffee. Either of these can give an impression of burnt note(s).

It could be Brettanomyces. This spoilage yeast gives off a number of different aromas, but an analogy for one of them is burnt green beans. Bitterness is also typical, especially rising bitterness on the finish. It's surprisingly common, almost more common than not in some regions.

[Jenise]

Cooked comes off like the flavor of caramelized food. A description of burnt may be cooked, but it may also be that oak thing that John mentions. Need more information about the wine.

By the way, overripe fruit is often cooked before it becomes wine...where was this wine produced?

"Carmelized"--yes. The sharp, bitter notes Bruce describes though are not what I have ever found in cooked wine. More like the difference between canned fruit and fresh.

Good to see you posting again, Thomas.

Thanks for all the input. BTW, the most recent wine in which I had this experience and which caused me to post the question was a Deen DeBortoli Vat 8 Shiraz. I cannnot recall the vintage but it was new. I have had this wine many times before and it was always big, smooth, with rich, spicy fruit, not at all what I found this most recent time.

Thanks again.