On Jul 10, 11:14 am, wrote:
> ...
> Any ideas why a medium-bodied red wine at 13% abv would taste so
> alcoholic?

What was the temperature of the sample you tasted? Temperature can
make huge difference in the perception of alcohol. Sample a big, dry
red wine at 78 degrees F and then again at 68 degrees. A wine that's
intolerable at 78 degrees might be outstanding at 68 degrees.

Also, time will mellow the alcohol a bit. Over time alcohol molecules
will interact (react?) with acid in the wine to create esters that are
beneficial to the flavor and aroma. However, this is generally a
bigger issue with mead than with wine.

Greg