{"id":13940,"date":"2017-03-21T00:00:00","date_gmt":"2017-03-20T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/how-to-spot-3-common-wine-faults"},"modified":"2017-10-05T14:44:45","modified_gmt":"2017-10-05T12:44:45","slug":"how-to-spot-3-common-wine-faults","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/how-to-spot-3-common-wine-faults","title":{"rendered":"How to spot 3 common wine faults"},"content":{"rendered":"

Drink enough wine, and you\u2019re quite likely to come across a faulty one now and again. The good news is that advances in winemaking technique, packaging and storage of wine mean that the incidence of <\/span>wine faults<\/b><\/a> today is lower than ever.<\/span> The not so good news is that wine faults still can, and do, occur.<\/b> It\u2019s not a matter of life and death, but when nobody wants to drink a faulty wine. Our handy guide for identifying three of the most common wine faults will help you sniff out (literally) when your wine has gone bad.<\/span><\/p>\n

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Wine faults<\/strong><\/h2>\n

Wine faults<\/span><\/a> are part and parcel of drinking wine. For the most part, a faulty wine will do no more harm than ruining the enjoyment of a particular bottle. There\u2019s not much you, the wine lover, can do to prevent faults. For the most part, this stuff happens on the microbiological level. Without a PhD in microbiology or oenology, you\u2019re not going to want to know the molecular-level detail of how and why these things happen, either. The best you can do is learn to identify them (in layman\u2019s terms), and act accordingly. Being able to spot these faults will help you when <\/span>tasting wine<\/span><\/a> in a restaurant, or preparing wine to serve to friends and family.<\/span><\/p>\n

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Cork taint (TCA)<\/strong><\/h2>\n

This is the most commonly known wine fault. We\u2019ve all at least heard of a \u201ccorked\u201d wine. But how do you know if your wine is corked? Smell – or taste – one and you\u2019ll know all about it. This problem is the result of a fungal reaction, most commonly between the cork and the wine. It has also been known to happen between wine and oak barrel, destroying entire batches of wine. Cork taint in wine is associated with a number of signature aromas, none of which are particularly appealing:<\/span><\/p>\n