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Does your glass of wine not smell right? Is your glass of wine taste a bit off? Discover The Most Common Wine Faults and How To Detect Them.

The Most Common Wine Faults and How To Detect Them

Does something smell funny in your glass of wine? It might be tainted by a common wine fault, which is easy to determine with this handy guide.

Wine is a natural substance, and therefore it can become subject to a variety of faults. Though there are quality standards in place to prevent major flaws in the winemaking process, sometimes a faulty bottle can slip through the cracks. Wine can also develop flaws after being bottled. A flawed wine is usually quite noticeable because it will smell and taste very “off”, so if something doesn’t seem right with your glass of wine, it might be one of several common wine faults.

TCA Contamination (Cork Taint)

A wine that is tainted by Trichloroanisole (TCA) is also called “corked” wine. This is one of the most common and most infamous wine faults, as it is caused by tainted corks – which has prompted many producers around the world to begin using other bottle closures, like screwcaps and synthetic corks.

A corked wine will completely lack any fruity aromas of flavors and instead smell musty and unpleasant, similar to a damp basement, soggy cardboard, and even smelly socks.

Oxygen Contamination (Oxidized Wine)

The wine begins to deteriorate as soon as it comes into contact with air – the oxygen reacts with the chemicals in the wine, which destroys the wine’s aromas and flavors. If you’ve an open bottle or glass of wine out for a couple of days, you’ll know that oxidized wine smells and tastes very sour, like vinegar or bad sherry. Both red and white wines also turn brown after being exposed to air.

Wine can become oxidized while still in the bottle, usually due to a damaged cork or cap. If you open a fresh bottle and smell sour and looks brownish, it is probably oxidized.

Brettanomyces (Brett) Contamination

Brettanomyces (commonly called “Brett” for short) is a type of yeast that can make a wine smell very earthy and stinky, almost animal-like, similar to the smell of barnyards, stables, and sweaty saddles; it can also make a wine smell metallic or cheese-like.

There is some debate over the level of Brett that a wine may have before it is considered faulty – many people argue that certain French wines, especially those from the Rhône Valley, are supposed to have Brett-like characteristics. As well, many New World winemakers often encourage Brett contamination as they think it makes their wines taste more “European.”

Sulfur Contamination

There are two types of sulfur faults in a wine: hydrogen sulfide makes a wine smell like rotten eggs or burnt tires, while sulfur dioxide causes a wine to smell like burnt matches.

Hydrogen sulfide occurs in red wines made in hot climates, where the wines haven’t had enough access to oxygen. Sulfur dioxide is added to many wines as a common preservative in order to help stabilize the wine and preserve its aromas (incorrect amounts).

Heat Damaged Wine (“Cooked” Wine)

Wines can become damaged by high temperatures throughout all stages of the winemaking process, from letting the grapes sit too long in the sun after being picked to fermenting and aging the wine at too-high temperatures to shipping and storing the wine in too-hot conditions.

Heat damaged wine is also referred to as “cooked” wine. These wines will taste dull, with pungent aromas of stewed fruit and prunes; they can also taste vinegary, similar to an oxidized wine. The cork on a bottle of cooked wine will often be pushed up and leaking.  This is actually the reason many wineries don’t ship to Florida in the hot months unless it’s overnighted, 2-day air with cold packs, or with the cold freight shipping option.

Re-fermented Wine

Sometimes wine can undergo a secondary fermentation in the bottle – this is how Champagne and several other sparkling wines are made. However, re-fermentation can also occur by accident in a wine that is supposed to be still when it is exposed to active yeast prior to bottling. The yeast will cause the wine to continue fermenting in the bottle (yeast converts the wine’s sugar into alcohol, and carbon dioxide is created in the process).

Ladybug Contamination

Though it is definitely a very rare and unusual wine fault, ladybug contamination can occasionally occur. Ladybugs are usually a very beneficial vineyard insect, as they eat aphids and other pests. However, sometimes they can infest a vineyard, and if the grapes are harvested by machine, then many of these insects will get crushed up with the grapes. The resulting wine smells uncannily like peanut butter.

Have you experienced any of these common wine faults?  If so, which one(s)?

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Oak has been used in winemaking since people have been making wine! Discover the role of oak in winemaking. Cheers!

The Role Of Oak In Winemaking

Oak has been used in the winemaking for centuries. Aging wine in oak for a short time can give it subtle characteristics where aging it for an extended time will give the wine a strong oak flavor.  It is a personal preference on if you enjoy a strong oak flavor in wine, either way it is interesting to learn why and how oak is used in winemaking. If you get the chance to actually see winemaking or barrel-aging in the process, be sure to!  Many wineries will offer tours of their cellars, typically for a fee, but it is worth it in my opinion.  My husband and I had the opportunity to taste wine directly from a wine barrel at Hall Wines in Napa and it was an incredible experience. We also walked through wine cellars that were centuries old in France, the actual process of winemaking is an art.

Oak trees suitable for barrel making grow about 75 feet tall and are harvested around 30 years of age. One tree will yield approximately two 55-gallon barrels. America and France contain the largest supply of barrel-quality oak forests. France contains around 40% of all the oak forests in the European Union, and around one-third of these forests consist of oak species suitable for cooperage.

How Oak Transforms Wine

At its simplest, wine is fermented fruit juice. It displays the natural flavors of the grapes from which it was made plus an alcoholic component. Many sweet, inexpensive Kosher wines exhibit this quality, some highly reminiscent of alcoholic grape juice. But when fermented or stored in oak barrels, a broad spectrum of new flavors and aromas are imparted to the wine.

These flavors can be fine-tuned by the winemaker and cooper to favor certain characteristics over others, and a modern winery will typically have barrels of different provenances and ages as well as different degrees of “toast.” Over time an oak barrel loses its influence and will become “neutral” within five years. So wineries must buy new barrels each year to obtain the effects that a new oak barrel will impart. A French barrel costs about $1,000. American barrels are much less expensive.

A Choice of Oak

All oak trees are not created equal. French oak is prized for its broad range of subtle flavor-enhancing characteristics. American oak is favored for its bolder effects, providing a stronger vanillin aspect and robust tannins. American oak is often used for bold, robust red wines such as Zinfandel and most Spanish red wines. Complex wines are often fermented and stored in French oak, adding to their cost.

Two factors determine the overall character of a barrel: drying and toasting. Kiln-dried oak barrels display a different flavor profile from air-dried wood. Barrels are set over a fire to toast the inside walls during their construction. The heating of the wood facilitates bending the staves into the desired shape and adds a new layer of flavors and aromas. In addition, the heavier the toast, the softer the tannins will be in the wine. A heavier toast also contributes flavors like spice, smoke, roasted coffee, ginger, nutmeg, leather, and smoked meats.

Light toast helps preserve the natural varietal flavors of the wine but at the expense of increased tannins. Most winemakers prefer a medium toast that offers the best compromise. Wines matured in medium toast barrels may display notes of clove or carnation, coconut, and tea.

To Oak or Not to Oak?

Modern tastes are shifting away from wines with strong oak influence. While un-oaked Chardonnays were rarely seen just a decade ago, they are now commonplace and, in many cases, preferred. Most New World wineries are opting for a lighter hand with oak, particularly in their white wines. Most white varieties are fermented and stored in stainless steel tanks.

The main exceptions are Chardonnay, which is often barrel-fermented and stored in neutral oak, and Alsatian whites, which are typically stored in large neutral casks. There was a movement afoot in the 1990s to barrel-ferment Sauvignon Blanc, particularly in California. While some Sauvignons are still barrel-fermented, particularly those labeled Fumé Blanc, the overwhelming number of Sauvignons worldwide are tank-fermented.

Do you wines that have been aged in oak or do you prefer steel barrels? Do you like the oak flavor found in some wines?

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It may seem overwhelming when it comes to picking the perfect white wine, there are so many options! Here’s how to choose a white wine. Cheers!

How To Choose The Perfect White Wine

Choosing the perfect white wine is fairly simple if you are merely choosing a wine that suits your taste. How to go about choosing the one that is perfect for you depends on your level of wine knowledge and what your needs are in a glass of white wine. Of course, if the bottle you seek is to be the one that is perfect for a specific activity or special event, your search will require considerably more effort supported by a little research.

If, for instance, you are a social drinker, you will more than likely want to choose a palate friendly white wine that is pleasant on its own without the need for cheese, fruit, or other food accompaniment for its enjoyment. On the other hand, if you are a person who mostly drinks wine with dinner, you will want a versatile white wine that can accompany many different types of foods.

There is an unbelievable amount of white wine grape varietals in existence. Most people, even if they don’t drink, are aware of the basic white wines that are generally found on restaurant menus such as Chardonnay, Pinot Gris/Grigio, Sauvignon Blanc, Riesling, and Vinho Verde, while avid wine enthusiasts are familiar with the less widely known whites such as Viognier and Verdelho.

Tasting Notes Of Popular White Wines

Chardonnay is the most popular white variety and is commonly aged in oak. Chardonnay wines can be crisp or buttery and dry or somewhat sweet. When selecting the perfect Chardonnay, look at the description of the wine and select the one that has the desired characteristics. As an example, a dry and creamy Chardonnay will be smooth but not sweet.

Chenin Blanc wines are typically highly acidic and, depending on where the grapes are grown, they can be anywhere from bland to full-bodied and fruity.

Gweurztraminer wines tend to be on the sweet side and have aromas of florals and spice.

Pinot Gris or Pinot Grigio wines can come in a variety of styles ranging anywhere from dry to sweet and spicy, sometimes with a hint of honey.

Riesling wines tend to be low in alcohol content with noticeable acidity. Most are sweet, but they can also be dry.

Sauvignon Blanc wines are almost always crisp and tangy and are usually consumed young.

Viognier wines are commonly known for their floral aromas and are predominantly dry white wines.

Common White Wine Terminology

Here are a few that are commonly used with reference to white wine.

Crisp – This means the wine has a pronounced but pleasing tartness or acidity. It refers to a fresh, young wine with good acidity.

Creamy or Buttery – This is the opposite of crisp and refers to the wine having a rich, smooth texture.

Dry – This is the term used to refer to wine with little or no sweetness.

Fruity – This refers to the body and richness of a wine made from good, ripe grapes. It means the wine has fruit flavors, which are usually included in the description.

Oaky – This refers to wine aged in oak that has taken on a bit of the barrel’s taste and smell. Oaky wines often have a hint of vanilla.

Peppery – This term is used to refer to spicy wines such as Gewurztraminer.

Round – This term describes wines that have smooth flavors and textures and are well balanced.

White wines can be offered in sweet or dry styles, oaked or unoaked, and either sparkling or still. The first step in choosing the perfect white wine is to learn just what wines there are in existence for you to choose from. The internet offers a vast number of resources for reading about white wine varietals. Once you have spent some time learning about the different kinds of white wines and their flavor profiles, it is time to start tasting.

Wine tasting is the best way to develop one’s palate and learn about individual wines. There are many venues from wine specialty stores and supermarkets to restaurants and wine bars where you can taste wine on a regular basis either for free or at a very small cost. Anyone fortunate enough to live near the wine country, such as Napa Valley, Sonoma or even Northern Michigan, can also visit the tasting rooms at their local wineries.

Some wine venues offer flights of (usually) three wines that are in some way similar to each other that you can sample side by side. Sampling wines in a lateral tasting such as the same grape varietal produced in three (or more) different regions is a good way to compare wines as the same grape grown in different locales at different altitudes in different soils produces different wines.

Choosing the perfect white wine will come down to your own personal taste preferences. The information from the label on a particular bottle of wine can sometimes be misleading, particularly when describing the wine as sweet or dry as these are relative terms that mean something different to different people. That information can also be of little help if one of the flavor notes is a fruit you have never tasted or even heard of.

No matter how highly recommended a wine is or how many points a bottle has been awarded, the best way to choose the perfect white wine for you is simply to let your taste buds decide. Just because Robert Parker or the staff at Wine Enthusiast found something to be liquid ecstasy in a glass, it doesn’t mean you will automatically agree.

Read about varietals, make a list of the ones that look interesting to you, and then set out to try as many different versions of each as you can. Trying wine with and without food will yield different results, so it is a good idea to try with a least a bit of cheese whenever you can.

Do you enjoy white wine? How would you go about choosing the perfect white wine?

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