lleichtman wrote:

>> Another potentially "cooked" Italian. Hmmmmm.
>
> I think some of the shippers have big time heat problems. I have seen
> this elsewhere and have had several cooked Italian Reds but who knows
> if it is the shipping or storage at the store or tax warehouse.


This goes back a couple of decades, but when I first got into wine, I
thought that all Italian reds tasted of stewed tomatoes. It was only
later that I learned that I was tasting maderization resulting from heat
damage. Over the past decade or two I've had many, many Italian reds
that disabused me of that initial impression, but the memory still lingers.

Mark Lipton