But, oddly, the restaurant bottle we recently had didn't seem to have a lot of the aggressive aromas we expect from the grape variety. And it had a lush texture - atypical of the mouth-puckering, grassy and crisply acidic character of sauvignon blanc.
Thinking the wine's flavor had been scalped because of a flaw often associated with TCA, a chemical compound that is the primary cause of cork taint, Tom bought a second...
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