Wine Faults Explained: Spot, Fix, and Enjoy Better Wine

If you’ve ever taken a sip and thought, “What’s that weird taste?”, you’ve probably run into a wine fault. It’s not a sign of a bad day – it’s a signal that something went off during making, storing, or serving. Knowing the most common faults helps you avoid a sour experience and saves money.

Common Wine Faults You’ll Encounter

Oxidation – This one smells like old raisins or bruised apples. Too much air gets into the bottle, breaking down the wine’s fresh flavors. You’ll notice a flat, dull mouthfeel. If a wine looks darker than usual and tastes flat, it’s likely oxidized.

Cork Taint (TCA) – Ever get a musty, “wet cardboard” aroma? That’s TCA, often from a contaminated cork. The fault can mask the wine’s fruit and hide the real flavor. It’s usually a quick decision to send the bottle back.

Acetaldehyde – This gives a chemical, green apple smell. It’s a result of too much oxygen after fermentation. The wine can taste sharp and lose its balance. If it feels like a shaving cream perfume, you’re dealing with acetaldehyde.

Volatile Acidity (VA) – A sharp, vinegar-like bite hints at VA. Small amounts add complexity, but too much ruins the wine. If the acidity feels harsh and makes your eyes water, it’s overdone.

Heat Damage – Warm storage can cook the wine, leaving a baked fruit or stewed tomato taste. The texture becomes syrupy, and the fruit flavors flatten. A wine that feels like it’s been left in a hot car is likely heat‑damaged.

How to Deal With Faulty Wine

First, trust your senses. If the aroma or taste feels off, don’t force it. Most decent restaurants will replace a faulty bottle without a fuss. When you’re at home, look at the bottle’s age, storage conditions, and the cork. A cracked or dried cork often points to oxidation.

If you suspect cork taint, try a quick “sniff test” before pouring. A musty smell means it’s probably tainted – ask for a new bottle. For oxidation, you can sometimes revive a wine with a splash of fresh juice or a small amount of sparkling water, but it’s usually a lost cause.

Proper storage is your best defense. Keep bottles on their side in a cool, dark place around 55°F (13°C). Avoid temperature swings – a fridge that’s too cold and then a warm kitchen will accelerate faults.

When buying, ask about the wine’s recentness and storage. Younger wines can be more prone to oxidation, while older bottles might have already lost a bit of vigor. Knowing the producer’s reputation also helps; some wineries have tighter quality control.

Lastly, keep a simple fault checklist in your tasting notebook. Write down the aroma, taste, and any visual clues. Over time you’ll spot patterns, and you’ll know which faults you can tolerate and which mean the wine is a loss.

Wine faults are part of the adventure. Recognizing them lets you skip the bad bottles and focus on the good ones. So the next time you’re sipping, trust your nose, trust your palate, and enjoy the wine that’s meant for you.