Recognising Common Wine Faults and How to Spot Them
Wine, a beverage enjoyed for centuries, can sometimes present unexpected flaws. Identifying these faults is crucial for ensuring a pleasurable drinking experience. This guide will equip you with the knowledge to recognise common wine faults, empowering you to make informed decisions and avoid unpleasant surprises. You can also learn more about Empathywines and our passion for quality.
Understanding Cork Taint (TCA)
Cork taint, caused by the chemical compound 2,4,6-trichloroanisole (TCA), is one of the most prevalent wine faults. It affects an estimated 3-5% of all wines sealed with natural corks.
How to Identify Cork Taint
Aroma: The most telltale sign of cork taint is a musty, mouldy, or damp cardboard aroma. It can also smell like wet dog, a dank basement, or even chlorine.
Flavour: Cork taint doesn't always make a wine undrinkable, but it significantly mutes its flavour profile. The wine may taste dull, lifeless, and lacking in fruit.
Subtle vs. Obvious: The intensity of cork taint can vary. In some cases, it's subtle and only detectable by experienced tasters. In others, it's immediately obvious.
Common Mistakes to Avoid
Confusing with Other Faults: Don't mistake earthy or mushroomy notes for cork taint. Some wines naturally exhibit these characteristics due to the grape variety or terroir.
Dismissing Subtle Taint: Even a slight cork taint can negatively impact the wine's overall enjoyment. Trust your senses and don't hesitate to reject a bottle if you suspect a problem.
Real-World Scenario
You open a bottle of Sauvignon Blanc you've been looking forward to. Instead of the expected citrus and grassy aromas, you're greeted with a faint smell of wet cardboard. The wine tastes flat and uninteresting. This is a likely sign of cork taint. It's best to return the bottle to the retailer or restaurant.
Identifying Oxidation in Wine
Oxidation occurs when wine is exposed to excessive oxygen, leading to a breakdown of its flavour compounds and a change in colour.
How to Identify Oxidation
Colour: White wines will turn a deeper yellow or brownish hue. Red wines will lose their vibrant ruby colour and become brick-red or brown.
Aroma: Oxidised wines often exhibit aromas of bruised apples, sherry, caramel, or nuts. They may also lack the fresh fruit aromas characteristic of the wine.
Flavour: The flavour profile of an oxidised wine will be flat, dull, and lacking in acidity. It may taste bitter or have a vinegary note.
Common Mistakes to Avoid
Confusing with Ageing: While some wines develop nutty or caramel notes with age, these should be integrated and harmonious. Oxidation is a fault, not a sign of maturity.
Ignoring Visual Clues: Pay attention to the wine's colour. A brown or yellow tinge in a young white wine is a strong indicator of oxidation.
Real-World Scenario
You open a bottle of Pinot Noir that's only a few years old. The colour is noticeably brown, and the aroma is reminiscent of stewed fruit and vinegar. The wine tastes flat and lacks the bright cherry flavours you expect from Pinot Noir. This wine is likely oxidised.
Recognising Volatile Acidity (VA)
Volatile acidity (VA) refers to the presence of excessive acetic acid in wine, which can result in a vinegary or nail polish remover aroma.
How to Identify Volatile Acidity
Aroma: The most obvious sign of VA is a sharp, vinegary, or nail polish remover smell. In small amounts, VA can add complexity, but excessive levels are considered a fault.
Flavour: VA contributes a sour, acidic taste to the wine. It can also create a burning sensation in the back of the throat.
Common Mistakes to Avoid
Confusing with Acidity: All wines have some acidity, which is a desirable characteristic. VA is a specific type of acidity that is considered a fault when present in excessive amounts.
Ignoring Subtle VA: Even a slight VA can be unpleasant and detract from the wine's overall quality. Trust your senses and don't hesitate to reject a bottle if you suspect a problem.
Real-World Scenario
You open a bottle of Cabernet Sauvignon. As you swirl the wine, you notice a sharp, vinegary aroma that stings your nostrils. The wine tastes sour and acidic. This is a clear indication of excessive volatile acidity.
Detecting Brettanomyces (Brett)
Brettanomyces (Brett) is a yeast that can contaminate wine and produce undesirable aromas and flavours. While some winemakers tolerate small amounts of Brett, excessive levels are generally considered a fault.
How to Identify Brettanomyces
Aroma: Brett can produce a range of aromas, including barnyard, horse sweat, medicinal, or band-aid. These aromas can mask the wine's fruit and other desirable characteristics.
Flavour: Brett can contribute a metallic or earthy taste to the wine. It can also make the wine taste dry and astringent.
Common Mistakes to Avoid
Confusing with Earthy Notes: Some wines naturally exhibit earthy notes due to the grape variety or terroir. Brett aromas are typically more pronounced and unpleasant.
Ignoring Subtle Brett: Even a slight Brett infection can negatively impact the wine's overall enjoyment. Trust your senses and don't hesitate to reject a bottle if you suspect a problem.
Real-World Scenario
You open a bottle of Shiraz. Instead of the expected dark fruit and spice aromas, you're greeted with a distinct barnyard smell. The wine tastes dry and metallic. This is a likely sign of Brettanomyces contamination. Consider exploring our services to ensure you always get the best quality wines.
Spotting Sulfur Dioxide (SO2) Issues
Sulfur dioxide (SO2) is a common preservative used in winemaking. While it plays an important role in protecting wine from oxidation and microbial spoilage, excessive levels can be noticeable and unpleasant.
How to Identify Sulfur Dioxide Issues
Aroma: High levels of SO2 can produce a burning match or struck flint aroma. It can also smell like wet wool or rubber.
Flavour: SO2 can contribute a bitter or metallic taste to the wine. It can also cause a burning sensation in the back of the throat.
Common Mistakes to Avoid
Confusing with Other Aromas: SO2 aromas can sometimes be mistaken for other aromas, such as reduction (which can smell like rotten eggs or garlic).
Ignoring Subtle SO2: Even a slight SO2 presence can be unpleasant and detract from the wine's overall quality. Trust your senses and don't hesitate to reject a bottle if you suspect a problem.
Real-World Scenario
You open a bottle of Riesling. As you swirl the wine, you notice a strong burning match smell. The wine tastes bitter and metallic. This is a likely sign of excessive sulfur dioxide. You can find frequently asked questions on our website to learn more about wine production and quality.
What to Do If You Find a Wine Fault
If you suspect a wine fault, don't hesitate to take action:
Trust Your Senses: If something seems off, trust your instincts. Your nose and palate are your best tools for detecting wine faults.
Return the Bottle: If you purchased the wine from a retailer, contact them to inquire about a refund or exchange. Most reputable retailers will be happy to assist you.
Inform the Restaurant: If you're at a restaurant, politely inform the sommelier or server about the issue. They should be able to offer you a replacement bottle.
Don't Be Afraid to Speak Up: Wine faults are common, and there's no shame in returning a flawed bottle. By speaking up, you're helping to ensure that you and other consumers have a positive wine experience.
By understanding these common wine faults, you can confidently navigate the world of wine and ensure a more enjoyable and satisfying experience. Remember to always trust your senses and don't hesitate to seek assistance if you suspect a problem. We at Empathywines hope this guide helps you appreciate wine even more!