TERMS:
Wine Faults–
Have you ever ordered a glass or bottle of wine, and when you smelled or tasted it, it just seemed off? Well, it may have been due to one of the following wine faults.
TCA (trichloroanisole)–otherwise known as cork taint–
This taint gives the wine aromas reminiscent of wet cardboard. At low levels, the taint can be hard to identify, but fruit flavors in particular will be muted and the wine will appear less fresh. One of the main causes of this wine fault is tainted cork, and for this reason, wines with TCA are often referred to as “corked.” That’s why it’s a good idea to smell the cork when wine is opened at the table. You will know immediately that TCA is present. Often, wine tainted with TCA will smell okay initially; however, once it’s exposed to air, the taint becomes more noticeable within 10-15 minutes.
Reduction–
This gives the wine a “stinky” character–sometimes like rotten eggs, boiled cabbage, boiled onions, or blocked drains…you get the picture. There’s a real ICK factor. Believe it or not, very low levels of reduction can be surprisingly pleasant, adding character and complexity. And, in some cases, the stinky aromas will dissipate once the bottle is open.
Sulfur dioxide–
This is added to almost all wines, but levels tend to be highest in sweet white wines. At very high levels, it can give a wine an acrid smell of recently extinguished matches. At lower levels, it can mask the fruitiness of a wine. Insufficient sulfur dioxide can lead to oxidation.
Oxidation–
This is the opposite of reduction. It is typically caused by a failure of the closure allowing unwanted oxygen to interact with the wine. The wine will appear deeper colored and more brown than it should be. It may have aromas of toffee, honey, caramel, or coffee, and will lack freshness and fruitiness. (Not great, but better than boiled cabbage or blocked drains 😁.
*Note–Just to make it challenging…some wines are made in an oxidative style, and in these cases, it is not a fault.
Out of Condition–
These wines have lost their vibrancy and freshness, and may taste dull and stale. This is either because they are too old or have been stored in bad conditions (too hot, too bright, too variable). There may be elements of oxidation as well.
Volatile Acidity (VA)–
All wines have some volatile acidity, and low levels help make the wine seem more fragrant and complex. However, high levels of VA can give the wine aromas that are often described as vinegar or nail polish remover.
Brettanomyces (“Brett”)–
This is a yeast that can give wine plastic or animal aromas reminiscent of Bandaids, hot vinyl, smoked meat, leather, or sweaty horses. Some consumers enjoy these characteristics and do not consider low levels of “Brett” to be a fault. However, it you are at all sensitive to this aroma, you probably will not enjoy a wine that has any “Brett” character.
TIPS:
What to do if you order a wine and hate it.
Whether the wine objectively has gone bad or you subjectively are not enjoying it, alert the sommelier or waiter AS SOON AS POSSIBLE. Most wine-savvy restaurants, or any restaurant interested in hospitality, will help you make a new selection and replace the bottle immediately, especially if they recommended it or the bottle is faulty.
Cheers!
