For some wine drinkers, evaluating a wine in a restaurant setting can be an intimidating and unfamiliar process. No one is born with general wine knowledge or the ability to identify specific aromas in a glass of wine, it just takes some practice and a little help along the way. I have found in my experience, that many people don’t know what indicators in a flawed wine they are supposed to be looking for.
It’s important to understand that drinking faulted or flawed wine isn’t going to make you sick. The only real downside to drinking a “bad” bottle of wine, is that this was not the winemakers true intention. You may chalk it up to having a strong dislike for one producer, when in reality, that was not a fair trial. So, what are some common flaws and the aromas or visual indications associated with them that can help you determine if your wine is undrinkable?
Corked Wine: Most commonly associated with the aromas of a moldy basement, wet dog, or damp cardboard. Corked wine (aka cork taint) is caused by the presence of the chemical compound 2,4,6-Trichloroanisole (TCA for short) or 2,4,6-Tribromoanisole (TBA) in the wine, generally from or through the cork. The biggest issue with corked wine, is the natural fruity nature and secondary aromatics that you should be enjoying, are muted and flat. To combat this, many producers have turned to alternative methods of bottle closures (like screw caps and glass stoppers) to save the small fraction of product lost to TCA. Something else to consider, even vegetables like garlic or onions are susceptible to the moldy aromatics of TCA! Be mindful of what you’re buying before you leave the grocery store.
Volatile Acidity: Most commonly associated with the aromas of nail polish remover, paint thinner, or vinegar. Volatile acidity is caused by the growth of acetic acid bacteria, which can enter your winery via fermentation equipment or on the skins of grapes. Being immaculate during the winemaking process, and minimizing the amount of time your wine is exposed to oxygen (plus adding a little sulfur dioxide if possible, which prevents bacteria growth) is a great way to combat VA.
Unwanted Carbonation or Refermentation: On the rare occurrence that you are drinking a bottle of wine and notice that it is slightly frizzante, or carbonated, your bottle has been experiencing refermentation. Look for the presence of tiny bubbles. If wine yeasts ever find a source of food in the bottle, namely unfermented sugar, the fermentation process will begin again. Another byproduct of yeast turning sugar into alcohol (called fermentation) is carbon dioxide. If your wine bottle is sealed, that CO2 has no where to go. While always a great thing if you’re drinking Champagne, a bubbly Petite Sirah wouldn’t quite provide the same level of enjoyment.
These are just 3 examples of faults commonly encountered while tasting wine. The best advice for those that are given the dubious task of confirming or denying the soundness of the wine bottle is to trust your nose. Wine should most certainly be a pleasant thing to smell. Granny’s basement, paint thinner, and burnt hair are definitely not aromas you ever want to encounter in your glass. When in doubt, ask for a 2nd opinion, because friends don’t let friends drink corked wine!