Faults....🤢🤢🤢🤢. Great vid. 👍👍😎😎. I love the fact that some aromas are not faults at certain levels. I read Jamie Goode’s book Flawless and refer to it often when I smell something or see something “off”. Had a cork tainted cava at New Years. Weird to see all the bubbles and smell nothing but wet musty cellar floor....☹️. Had a Chianti that had been tainted with a massive geranium smell, (geraniol) found out it was a lactic acid bacterial issue from not enough stabilization with SO2. Had a couple of “bandaid” (bretty) wines too.... I find a lot of “orange” or amber wines display brett quite often.
Thanks for the video! Just the other night i opened a bottle of red from Etna region and it smelled of sewers. I initially thought it was corked but left it to decant for two hours as an experiment and the horrible smell was gone, which made me think it wasn’t corked. I now realise it was caused by sulphur. After the horrible aroma was gone I got some leathery and earthy notes which are typical for the wine but non of the berry / fruity aromas. Thanks again for the videos!
@@juliasirotina4240 oh yeah for sure. You also have to consider the wines of Etna being volcanic to have that aroma as a byproduct of location. I've had some wines from there that straight up smell like a volcano haha
Oh I'll have to explore the wines from Etna a little more! I'm not convinced that's up my alley but then again I've only tried that one so far! Thanks for replying. I really appreciate that!
Smoke taint. A lot of the 2017 vintage in Washington and Oregon had a lot of exposure to smoke. Some were on the mellow side, some a little more, and some just never make it to bottle. Had one the other day of obvious campfire aroma more so than what should have been. Was told no exposure to smoke but found that was not actually the case. I found it to be of interesting quality so I added it to my collection of "Disaster Wines" which are wines I enjoy drinking that were impacted by disaster. Now to find some earthquake wine.
I had some wine at a vineyard in NZ, it was five different Pinot Noir - but all of them were not right: they were very cloudy/misty, stinky (like diesel fumes), tasted like dirty socks. Wines were for 70+ NZD per bottle. What sort of issues do you think happened to that wine?
I recently had a wine of a French vinter. The wine had a bouquet of red Berry, slight acidity, slight tannin structure. So far, so good. However, within 15-20 seconds, no lasting taste. What is your perception on my description. I'm really puzzled by this wine. Thanks.
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Hope this was a useful insight into wine faults. What's the worst aroma you can recall from your wine tastings?
Do you keep bottles with faults or use cheep wines to creat heat damage?
I had a wine once that tasted like an O.V.
Faults....🤢🤢🤢🤢. Great vid. 👍👍😎😎. I love the fact that some aromas are not faults at certain levels. I read Jamie Goode’s book Flawless and refer to it often when I smell something or see something “off”. Had a cork tainted cava at New Years. Weird to see all the bubbles and smell nothing but wet musty cellar floor....☹️. Had a Chianti that had been tainted with a massive geranium smell, (geraniol) found out it was a lactic acid bacterial issue from not enough stabilization with SO2. Had a couple of “bandaid” (bretty) wines too.... I find a lot of “orange” or amber wines display brett quite often.
Cheers Carl. Yes it's a really interesting topic to me and those fine lines between the intention of the winemaker and something having gone wrong.
Long time no see! Good to see you again :)
Cheers.
Thanks for watching.
Barnyard or horse stable is the one of the beautiful aromas which we can find
Very informative! Thank you)!
You're welcome
Thanks for a lot of good information!
Thankyou.
Thanks for the video! Just the other night i opened a bottle of red from Etna region and it smelled of sewers. I initially thought it was corked but left it to decant for two hours as an experiment and the horrible smell was gone, which made me think it wasn’t corked. I now realise it was caused by sulphur. After the horrible aroma was gone I got some leathery and earthy notes which are typical for the wine but non of the berry / fruity aromas. Thanks again for the videos!
Thanks for watching. I've had that 'bottle taint' temporary aroma on a number of occasions
@@TheGrapeExplorer thanks again :) is it still OK to drink the wine after that horrible smell is gone?
@@juliasirotina4240 oh yeah for sure. You also have to consider the wines of Etna being volcanic to have that aroma as a byproduct of location. I've had some wines from there that straight up smell like a volcano haha
Oh I'll have to explore the wines from Etna a little more! I'm not convinced that's up my alley but then again I've only tried that one so far! Thanks for replying. I really appreciate that!
Smoke taint. A lot of the 2017 vintage in Washington and Oregon had a lot of exposure to smoke. Some were on the mellow side, some a little more, and some just never make it to bottle. Had one the other day of obvious campfire aroma more so than what should have been. Was told no exposure to smoke but found that was not actually the case. I found it to be of interesting quality so I added it to my collection of "Disaster Wines" which are wines I enjoy drinking that were impacted by disaster. Now to find some earthquake wine.
Thanks for sharing.
I had some wine at a vineyard in NZ, it was five different Pinot Noir - but all of them were not right: they were very cloudy/misty, stinky (like diesel fumes), tasted like dirty socks. Wines were for 70+ NZD per bottle. What sort of issues do you think happened to that wine?
That sounds like some sort of bacterial infestation in the wine. Not pleasant.
I recently had a wine of a French vinter. The wine had a bouquet of red Berry, slight acidity, slight tannin structure. So far, so good. However, within 15-20 seconds, no lasting taste. What is your perception on my description. I'm really puzzled by this wine. Thanks.
Hard to say without drinking it. Shame the length was short if that's what you are referring to. Did you still get flavour on the palate?