COMMON WINE FLAWS AND HOW TO IDENTIFY THEM
Wine is a beverage that many people enjoy for its unique flavors, aromas, and complexity. However, sometimes wine can develop flaws, or faults, that impact the quality of the drink. In this blog post, we will explore some common wine flaws and how to identify them, so you can enjoy your wine to the fullest.
CORK TAINT
Cork taint is one of the most common wine flaws and is caused by a compound called TCA (2,4,6-trichloroanisole) that can develop in natural cork stoppers. When a wine is affected by cork taint, it will have a musty, moldy, wet newspaper-like aromas and a muted flavor. There are different degrees of cork taint, and some people may be more sensitive to them than others.
If you suspect your wine has cork taint and you’re in a restaurant, request the opinion of their sommelier or wine director. If you’re not in a restaurant, depending on the severity of the “off” aroma, preserve the wine as best as possible by reinserting the cork, and take the bottle to your local wine shop and get a second opinion.
OXIDATION
Oxidation occurs when wine is exposed to air for an extended period, causing it to lose its fruity, fresh flavors and develop a nutty, sherry-like taste. An oxidized wine may also appear brownish in color. To identify oxidation, smell the wine. If it smells like sherry or nuts, it is likely oxidized.
REDUCTION
Reduction occurs when wine is deprived of oxygen during the winemaking process or aging. This fault results in a wine that has a sulfuric or rotten egg aroma, which can be unpleasant. To identify reduction, swirl the wine in the glass and allow it to aerate for a few minutes. If the wine’s aroma improves, it is likely reduced.
VOLATILE ACIDITY
Volatile acidity is a fault caused by the presence of acetic acid and other volatile compounds in wine. It can result in a sharp, vinegar-like taste and a pungent aroma. To identify volatile acidity, smell the wine. If it smells like vinegar or nail polish remover, it is likely affected.
BRETTANOMYCES
Brettanomyces is a type of yeast that can develop in wine and cause a fault known as “Brett.” It can result in a wine that has aromas of barnyard, leather, or even Band-Aid. While some people enjoy these aromas in small amounts, high levels of Brett can be unpleasant. To identify Brett, smell the wine. If it has a barnyard or Band-Aid-like aroma, it may be affected.
In conclusion, wine faults can impact the quality of your drink and spoil your enjoyment. Knowing how to identify common wine faults such as cork taint, oxidation, reduction, volatile acidity, and Brettanomyces can help you choose the best wine for your palate. Remember to trust your senses, especially your sense of smell, to identify wine faults and choose the best bottle for your taste preferences.
NOTE: All wines offered for sale on this website are sold through our affiliate and fulfillment partner, Wine Country Connection.
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WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol.
