A GUIDE TO THE SIX MOSTCOMMON WINE FAULTS

OMETHING JUST ISN’T QUITE RIGHT

It’s a sad day when it happens – you open your bottle of wine and something isn’t quite right. The wine just doesn’t smell or taste how it should. But what could be wrong? Learn the common flaws and their telltale markers.

CORKED

DETECED BY: SMEELS LIKE SOGGY NEWSPAPER/CARDBOARD OR WET DOG

If you open a bottle and it smells like a damp cardboard or a dog that had a bath and didn’t get dried properly, or maybe just musty, cork taint could be the issue. It is caused by bacteria combined with chlorophenols that may originate in pesticides used on cork wood trees – totally harmless.

REDUCED

DETECTED BY: SMELLS LIKE CABBAGE, RUBBER OR COOKED GARLIC

Reduced wines have not seen enough oxygen during winemaking, and this leads to development of unsavoury aromas. Sometimes vigorous swirling in the glass or decanting can help blow off the unpleasant aromas, but other times the wine will be stuck like this.

OXIDISED

DETECED BY: SMEELS PORTY, CARAMELLY, AND MAY HAVE CHANGED COLOUR

Prolonged exposure to oxygen will dull a wine, change the flavours and make it quite unpleasant. You know when you cut a fresh apple and leave it for a little while, it turns brown? That’s oxidation. Whites will often turn brown/yellow, and reds tawny/brown.

VOLATILE ACIDITY

DETECTED BY: SMELLS LIKE NAIL POLISH REMOVER, VINEGARY& TASTES SWEET/SALTY

Some wines will be fine to drink, but will have an acetic edge to them. In extreme cases this will render the wine undrinkable but at lower levels, it may actually add complexity to the wine.

BRETTANOMYCES

DETECTED BY: SMLLES LIKE FARMYARD, WE BAND-AID, OR SWEATY HORSE SADDLE

“Brett” is a yeast that naturally occurs on the surface of fruit and grains. Sometimes it can a dd a savoury complexity to a wine. However, it grows in the wine over time, and can eventually make it undrinkable.

REFERMENTED

DETECTEDBY: FIZZY PALATE WITH STRANGE FLAVOURS

Ever had a sill wine that was a bit fizzy? If it was accompanied by any strange tasting flavours, the wine may have started refermenting. This means that there mighty’ve been some yeast and sugar sill in the wine and it warmed up enough to kick off a fermentation.

THE MEASUREMENT OF A FLAW

All six flaws can occur in different doses. Sometimes they are so slightly flawed that it’s hardly even noticeable when tasting, or adds complexity! Other times that can be undrinkable.

Squeaky Clean, Perfectly Imperfect, Clearly Flawed

WINE FLAW VS. WINE CHARACTER

Some winemakers and drinkers actually enjoy some of these “flawed” aromas in small doses. It is said that it can add complexity, authenticity and character to the wines. At the end of the day, none of them are actually bad for your health, and some you may find enjoyable! It all comes down to personal preference.