Jenise wrote:Mmm...I don't think it's so odd. That was pretty prolonged exposure, which probably does more noticeable damage than just an hour or two in a warm car.
No question, but bear in mind that cooked
doesn't manifest itself as "burnt sherry." It sounds like he's describing severely oxidized/maderized
wine, which could certainly have happened if the extreme heat blew the corks all the way out. But they wouldn't have had to resort to tasting to detect that.
I'm just saying either the writer got something wrong, or the writer or the source may have embroidered a little.