Wine tates like vinegar

That's what you get for buying non-Italian wine.

Sounds like a bad bottle. Very rare, wines that turn to vinegar in the bottle like that.

I've bought plenty of Italian wine. While I've had a few very decent bottles, Italy produces the most junk jug wine in the world.

As one poster mentioned already, it takes air to turn wine to vinegar. It also takes contamination from any one of a number of acetobacter that are pretty common. this contamination can take place during any number of steps in the winemaking process, and is usually held in check by limiting oxygen contact with the wine, and with the use of sulfites. It is possible that there was such a contamination in your wine, and that the wine got some significant exposure to the air.

Next time it happens - don;t toss it. Take it to the retailer and describe to them what happened (stressing that you tasted it right after opening). They may replace it.

Now miles, not responding would have been better... a few very decent bottles?

lol, I know! I'm just not a fan of most Italian wines. I do like a good Chianti though.

Alright, that explains it.

What kind of wines do you like?

I would agree with you that Italy produces a lot of bulk wine, but then so does France, Spain, Chile, Australia, etc..

I would also agree that many VQPRD (premium quality) wines in Italy have been marked in the last decade by an excessive use of barriques for essentially flavouring purposes, and this is also a shame. I also dislike these wines, but then again the same phenomenon is even more evident in Califirnia...

That still leaves a lot of really good wines...

I have had a few bad bottles, but nothing approaching 'vinegar'. In fact, I hate vinegar, and refuse to use it in cooking or salad dressing.

I have had a few bad bottles, but nothing approaching 'vinegar'. In fact, I hate vinegar, and refuse to use it in cooking or salad dressing.

I have had a few bad bottles, but nothing approaching 'vinegar'. In fact, I hate vinegar, and refuse to use it in cooking or salad dressing.

I prefer California reds and Australian Shiraz. Generally the French reds I have tried are nice but I prefer the more upfront fruit that is more common with California reds. I enjoy Syrahs, Zinfandels, Petite Syrahs and to a lesser degree Pinot Noirs and Barberas. I do not care for Merlots except for a few rare exceptions that deviate from traditional styles (ie. Wild Coyote, Paso Robles). Cabs are ok but it's difficult to find one I like that isn't priced absurdly high.

Theres jug wine made in most wine regions. Italy seems to have the biggest market for them.

I assume you are referring to the over oak'ing of many wines? That seemed to be the case in California in the 80's and early 90's. I see that trend vanishing quickly lately. People are becoming more sophisticated in their tastes and looking for more.