Had dinner on Fri and tried something that I thought was a Riesling since it is 31 days of Riesing in many SF restaurants. My server did say that it was not but I tried it anyhow as she described the subtle smoke and and fruit as delicious. It was like drinking the wine equivalent of Laphroaig. I can't sat if it was good or bad, just not for me. This was from Josef Hogl. Looked up the grape and G-V is a large grape in Austria. So my question is - Are wines this smoky, a stlye of the vintner, the grape, or the ground? Or perhaps just a bad glass of wine?