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Wine Faults: How to Recognize Them to Better Enjoy Your Wine

A good wine brings pleasure, but sometimes a bottle hides a less pleasant surprise: a fault. Being able to identify them helps distinguish a wine with a unique style from a truly flawed one. Here are the main wine faults, explained simply.

Cork Taint

Cork taint, caused by TCA (trichloroanisole), is the most dreaded fault. It completely masks the wine’s aromas. You can recognize it by the smell of wet cardboard, damp cellar, or mold, and a flat, dry taste.

Main causes:

  • Contaminated cork with yeasts or bacteria
  • Poorly stored or old cork

Solution: There’s no fix; the bottle must be replaced.

Oxidation

Oxidation occurs when wine is overexposed to air. The aromas and color change, and the wine loses its freshness.

Signs:

  • White wines → amber or dark golden hue
  • Red wines → brick or dull brown color
  • Aromas of overripe apple, nuts, vinegar

Main causes:

  • Too much contact with air
  • Prolonged storage at high temperature
  • Faulty cork

Note: Some wines (Madeira, Sherry, Vin Jaune) are intentionally oxidative.

Reduction

Reduction happens when the wine lacks oxygen. It manifests with surprising aromas like rotten egg, rubber, or struck match.

Main causes:

  • Bottle left closed too long without aeration
  • Aging in a very closed environment
  • Minimal handling before serving

Fix: Often temporary; simply aerate the wine or decant for a few minutes.

Volatile Acidity (Acetic Fault)

Volatile acidity is caused by bacteria turning alcohol into acetic acid.

Signs:

  • Smell of vinegar, nail polish remover, or varnish
  • Sharp acidity in the mouth

Main causes:

  • Contamination by acetic bacteria
  • Poor storage or faulty cork

Note: This fault is irreversible; the wine is undrinkable.

Premature “Cooking” (Non-Oxidative)

Some white or rosé wines can develop nutty, caramel, or dried fruit aromas, giving a “cooked” impression.

Main causes:

  • Storage that is too warm
  • Prolonged light exposure

Note: In wines designed for this style (Madeira, Rancio), it’s normal; otherwise, it’s a fault.

Brettanomyces (“Bretts”)

These wild yeasts can give rustic, strong aromas like stable, leather, or sweaty horse.

Main causes:

  • Yeasts present in the cellar or barrel
  • Insufficient hygiene during winemaking

Note: In small doses, some full-bodied reds gain character; in excess, the fruit is masked and the wine becomes unpleasant.

Lightstrike (“Goût de lumière”)

Light can alter wine, especially in clear bottles like some rosés or champagnes.

Signs:

  • Smells of cooked cabbage, onion, or wet wool

Main cause:

  • UV exposure

“Tired” or Flat Wine

Some wines seem flat or soft, with a loss of aroma and structure.

Main causes:

  • Storage that is too warm
  • Frequent temperature fluctuations

Note: This results from poor storage, not a winemaking fault.

Conclusion

Knowing wine faults allows you to better appreciate what you’re tasting. Each bottle can be evaluated with discernment, helping you differentiate:

  • What reflects the winemaker’s style
  • What is an actual wine problem

With a little experience, you’ll learn to recognize unwanted aromas, understand their origin, and fully enjoy the wines worth discovering.

To enhance your tasting experience, we offer daily Pinot Noir and Chardonnay masterclasses at the shop 🍷

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