Wine – that splendid nectar that can turn a simple meal into a feast, a mere gathering into a soiree, and an ordinary day into a celebration. Yet, as with all things in life, sometimes what’s in the bottle doesn’t quite live up to our high hopes. It’s a bit like British weather; one moment it’s all sunshine and rainbows, and the next, you’re caught in the rain without an umbrella. So, let’s dive into the sometimes unpredictable world of wine faults, shall we? With a dash of humour, a pinch of practical advice, and anecdotes from the vineyards, we’ll explore what can go awry in the journey from grape to glass.
The Corked Conundrum
First up is a fault as dreaded as finding out your local chippy has run out of vinegar – cork taint. This unwelcome guest turns your anticipated glass of wine into something resembling a musty old wardrobe. The culprit? A compound called TCA (2,4,6-trichloroanisole), which can sneak in through contaminated corks. While not harmful, it’s about as welcome as a rain cloud on a bank holiday weekend.
Expert Anecdote: Tim Atkin, a master of wine, once remarked that encountering a corked wine is akin to bumping into an ex at a party – it ruins the mood but shouldn’t spoil the whole night. Move on to the next bottle, he advises.
The Oxidised Outsider
Oxidation in wine is like that overly chatty neighbour who overstays their welcome. A bit of exposure to air can help a wine open up, but too much turns it into a tired, flat shadow of its former self. You’ll know it’s happened when your reds lose their vibrant hue, and your whites take on a shade reminiscent of an old paperback.
Storage Tip: To avoid this, store your wines properly. Keep them in a cool, dark place, and if you’ve opened a bottle but can’t finish it, consider a wine saver pump. They’re more effective at preserving the dignity of your wine than a mere cork.
The Sulphur Saga
Sulphur compounds in wine can range from a whiff of a struck match – somewhat acceptable in small doses – to the rather less pleasant aromas of rotten eggs or boiled cabbage. These compounds can be the result of too much sulphur dioxide, used as a preservative, or can form during fermentation.
Food Pairing Tip: If you’ve got a slightly sulphury wine and can’t return it, try pairing it with foods that can stand up to the challenge. A hearty, garlicky chicken dish might just do the trick, as garlic can mask a multitude of sins.
The Volatile Acidity Venture
Volatile acidity (VA) is a bit like adding too much vinegar to your chips. In the right amount, it can add zest and character to a wine, but too much makes it taste more like salad dressing than a sumptuous sip. Wines with high VA might remind you of nail polish remover, which, unless you’re into that sort of thing, is generally considered a fault.
Service Tip: A slightly higher-than-ideal VA can sometimes be mitigated by serving the wine a bit cooler than recommended. It won’t fix the problem, but it might make it less noticeable.
The Brettanomyces Bruhaha
Last but not least, we come to ‘Brett’ – short for Brettanomyces, a yeast that can impart a distinctive barnyard aroma to wine. Some folks find a hint of it intriguing, adding complexity, while for others, it’s as off-putting as finding out your dessert has been seasoned with manure.
Expert Anecdote: Jancis Robinson, the esteemed wine critic, has likened Brett to Marmite – you either love it or hate it. She suggests that a touch of Brett can add interest to a wine, but too much is simply overpowering.
Wrapping Up
Wine faults can be a bit of a damp squib, spoiling what should be a delightful experience. However, understanding what’s gone wrong can help you avoid it in the future, or at least know when to send a bottle back. Remember, wine, like life, is unpredictable – but that’s part of the fun, isn’t it?