Wine - Faults in Wine

Wine basics | Faults in wine | Wine jargon | Wine glasses | Wine service | French Wine | Italian Wine

As methods of winemaking have evolved, the greater understanding of wine science has meant that fewer problems are derived in the winery. Most faulty wines will be caused by cork taint or poor methods of storage either in transportation or prior to service.

Mould under the wine capsule

This is common with older bottles and is not a problem. It should be removed with a napkin.

Old wine

These can smell slightly unpleasant just after opening, due to the old air trapped under the cork. This will disappear given a few moments breathing time.

Crystals in wine or the inner end of the cork

These are crystallised compounds of tartaric acidity (cream or tartare), which can occur naturally in all wine if it reaches too low a temperature. Many wineries will remove these crystals before bottling, though some prefer not to as other qualities can be lost in the process. Crystals do not affect the taste of wine, though care should e taken when serving, so as not to allow them into the glass.

Oxidation / wine

This occurs if air has been allowed to come into contact with the wine over a prolonged period, either prematurely via a faulty cork or naturally when the wine becomes too old.

Sulphur

Almost all wine is made with addition of sulphur, and where used it is an essential preservative and anti-oxidant. It will be mainly un-noticeable in a wine though can be sometimes apparent if wine is being tasted shortly after bottling. This characterised by a burnt match smell and should dissipate after airing.

Blown cork

A bottle with a "blown" cork indicates the same fault as a cork that leaks; the sign is where a cork has raised above the lip of the bottle.

Leaking cork

A sticky or smeared bottle where wine has passed under the capsule indicates a storage problem, and the wine has been affected by excess heat or light. The wine may not be served, though care should be taken not to store any other wines in the same area.

Cloudy wine

There are number of reasons for cloudy wine:

1. A contaminant from the winemaking process, or secondary fermentation occurring in the bottle is possible, though now unlikely.
2. Old white wine may be caused by sediment disturbed in transportation. If the bottle is left to settle for 24 hours and remains cloudy, it is best not served.
3. A cloudy red may be caused y sediment disturbed in transportation. If the bottle is left to settle for 24 hours and remains cloudy, it is best not served.

Volatile wine

Also called impulsive wine. Bacteria can alter the wine's acidity eventually turning it to vinegar. This will happen if a bottle is left open for too long, or the wine is too old, as the bacteria needs air to work.