Recognising wine faults
Cork taint, oxidation or reduction: a careful way to assess a suspect bottle.
01
Smell, then taste a small amount in a clean glass. An unfamiliar wine is not automatically faulty: grape, age and style can surprise.
02
Damp cardboard or musty aromas with muted fruit may suggest cork taint. The appearance of the cork alone is not proof.
03
Unwanted oxidation may bring faded fruit and bruised-apple or nut notes. Some oxidative styles seek those aromas, so check the intended style.
04
A sulphury smell may sometimes fade with swirling and air, though not always. Compare two glasses a few minutes apart before deciding.
05
If the bottle seems abnormal, note the wine, vintage and lot if visible; keep the bottle and contact the seller with a factual description.
