Wine tasting like soot I'm not sure if this question is for chemistry.

I had a bottle of (cheap) wine. It had a strong taste of soot, to an extend that I suspected that in the filling process some machine oil might have gotten into it.

I discarded the bottle, but some time later, I've found the same taste, to a lesser extend, in some other wine. Now it looks like my taste buds have become more sensitive to that, as I can taste it now (depending on what, I don't know) quite frequently, mostly on a low scale.

Any idea to explain that?
The odour and aroma of wine consists of about 600–800 components. Many of these compounds have been described with a range of odour/flavour sensations, even in more than one category, and often have differing flavour impressions, dependent upon their concentrations in aqueous solution or in the air-space above.

The odours and flavours in wine tasting are typically divided into groups, for example: Floral, Woody, Rustic/Vegetal, Balsamic, Fruity, Animal, Empyreumatic, Chemical, Spicy, and Etherish. [Bakker, J.; Clarke, R. J. Wine flavour chemistry; 2nd ed.; Wiley-Blackwell 2012]

What you describe as “strong taste of soot” probably belongs to the Chemical group, which is associated with synthetic chemical manufacture.

Typical compounds in this group that might be responsible for the soot aroma are volatile phenols:

3-methylphenol (tarry/leathery odour)
4-methylphenol (tarry/smoky odour)
2-ethylphenol (smoky odour, phenolic flavour)
2-methoxyphenol (smoky/woody odour)

A special substance that is believed to be responsible for a strong, petrolly kerosene-like aroma developed during aging is 1,1,6-trimethyl-1,2-dihydronaphthalene, which is formed from carotene breakdown.