7 Wine Faults & How to Detect Them When Wine Tasting

It’s important as a consumer to understand when a wine you’re drinking just isn’t tasting or smelling right — and the *Why* behind this! So I’m breaking down the 7 faults you may encounter when wine tasting…

1) TCA: Wine will smell like damp cardboard. TCA is an acronym for the chemical compound 2,4,6-trichloroanisole, which is responsible for the aromas and flavors associated with “corked wine” or “cork taint.” TCA can occur in winery materials such as cork (especially), wood, and cardboard.

2) Reduction: Wine may smell like rotten eggs or boiled cabbage. Reduction occurs when there has been an absence of oxygen in the winemaking process.

3) Sulfur Dioxide: This is added to the majority of wines on the market, but at high levels wine may smell like recently extinguished matches and can mask the fruitiness of a wine. At low levels, the wine is susceptible to oxidation.

4) Oxidation: Wine may appear more brown in color and will lack fresh fruit aromas & flavors. Oxidation occurs when wine is exposed to too much oxygen.

5) Out of condition wine: Wines that are stored incorrectly or are too old may become out of condition and will just smell and taste dull and stale.

6) Volatile Acidity: All wines have VA. Low levels of VA can provide fragrance and complexity to a wine, but at high levels, wine may smell like vinegar or nail polish remover.

7) Brettanomyces (“Brett”): Brett is a yeast that can give wine plastic (hot vinyl) or animal aromas. Some consumers like this in a wine at low levels.

Have you ever run into these funky aromas when wine tasting? Share in the comments!