Nothing is more disappointing than opening a bottle of wine only to realize something is wrong. Wine faults can result from issues in production, storage, or aging, and they can affect the aroma, taste, and overall quality of the wine.
In this guide, we’ll explore common wine faults, how to identify them, and whether a wine is still drinkable or should be discarded.
1. How to Tell If a Wine Has Gone Bad
If you’re unsure whether a wine is still good, check for these signs:
✔️ Appearance: The wine should be clear, not cloudy or overly brown.
✔️ Smell: A fresh wine should have pleasant fruit, floral, or earthy aromas.
✔️ Taste: The flavors should be balanced—not overly sour, vinegary, or flat.
If something seems off, your wine may have a fault.
2. Common Wine Faults and How to Identify Them
2.1. Cork Taint (“Corked Wine”)
- Cause: Contamination from TCA (trichloroanisole), a chemical found in cork.
- How to Identify:
- Smells like wet cardboard, damp basement, or moldy newspaper.
- The wine tastes dull, with muted fruit flavors.
- Can You Drink It? 🚫 No. It’s not harmful, but the flavor is ruined.
💡 Solution: If you detect cork taint, return the bottle—most wine shops will replace it.
2.2. Oxidation (Wine Exposed to Too Much Air)
- Cause: The wine has been overexposed to oxygen, either due to a faulty cork or being open too long.
- How to Identify:
- Color changes—red wines turn brownish, white wines darken to deep gold.
- Smells like sherry, burnt apples, or vinegar.
- Tastes flat, with dull or sour flavors.
- Can You Drink It? 🤷♂️ Possibly. It’s not dangerous, but it won’t taste good.
💡 Solution: Prevent oxidation by sealing the bottle with a vacuum pump after opening.
2.3. Volatile Acidity (Vinegar Smell & Taste)
- Cause: Excess acetic acid, usually from bad winemaking or oxidation.
- How to Identify:
- Smells like vinegar or nail polish remover (acetone).
- Tastes unpleasantly sour.
- Can You Drink It? 🚫 No. If the vinegar taste is strong, the wine is spoiled.
💡 Solution: Proper storage can prevent volatile acidity from developing.
2.4. Reduction (Sulfur Smell or Rotten Eggs Odor)
- Cause: A lack of oxygen during winemaking, leading to sulfur buildup.
- How to Identify:
- Smells like rotten eggs, burnt rubber, or garlic.
- Can You Drink It? 🤷♂️ Possibly. Some mild cases improve with aeration.
💡 Fix: Swirl the wine in a glass or decant it to help release sulfur compounds.
2.5. Brettanomyces (“Brett”) – Barnyard Smell
- Cause: A wild yeast that can develop in wine barrels or bottles.
- How to Identify:
- Smells like barnyard, horse stable, or sweaty leather.
- Some wines (like Rhône reds) have a mild Brett aroma that adds complexity.
- Can You Drink It? ✔️ Yes, if mild. 🚫 No, if overpowering.
💡 Solution: Some people enjoy Brett in small amounts. If it’s too strong, the wine is faulty.
2.6. Heat Damage (“Cooked Wine”)
- Cause: Wine was stored in too much heat, such as in a hot car.
- How to Identify:
- The cork may be pushed out slightly.
- Smells overly jammy or stewed, like cooked fruit.
- Tastes flat, dull, or overly sweet.
- Can You Drink It? 🤷♂️ Yes, but the quality is reduced.
💡 Solution: Store wine in a cool, dark place and avoid temperature fluctuations.
2.7. Light Strike (Sunlight Damage in White Wines)
- Cause: Exposure to too much UV light, which alters wine compounds.
- How to Identify:
- White wines taste flat or “skunky.”
- More common in wines stored in clear glass bottles.
- Can You Drink It? 🚫 No. The flavor is unpleasant.
💡 Solution: Store wine in a dark place or buy bottles in darker glass.
2.8. Secondary Fermentation (Unintended Fizziness in Still Wine)
- Cause: Yeast reactivating in the bottle, creating carbonation in a wine that shouldn’t be sparkling.
- How to Identify:
- Unexpected bubbles in a still wine.
- Tastes slightly off, with a tangy or sour note.
- Can You Drink It? 🤷♂️ Yes, but the taste may be unpleasant.
💡 Solution: Proper winemaking techniques can prevent this fault.
3. How to Store Wine to Avoid Spoilage
Proper storage can help prevent most wine faults:
✔️ Store wine at 50-60°F (10-15°C) – Avoid temperature extremes.
✔️ Keep bottles away from sunlight – UV light can alter wine flavors.
✔️ Lay bottles horizontally – Keeps corks moist, preventing oxidation.
✔️ Use a vacuum pump after opening – Removes excess air to slow spoilage.
4. What to Do If You Have a Faulty Wine
🚫 If the wine smells like wet cardboard, vinegar, or rotten eggs, it’s likely undrinkable.
✔️ If the fault is mild (like slight sulfur odor), try decanting or aerating the wine.
🔄 If you bought the wine recently, most wine shops will offer a replacement if it’s corked.
Final Thoughts: Recognizing Wine Faults
Knowing how to identify wine faults can help you avoid drinking bad wine and make better buying decisions. While some faults (like Brettanomyces) are subjective, others (like cork taint or oxidation) completely ruin a wine.
Next time you open a bottle, take a moment to check its aroma and taste—you’ll be able to tell if something is wrong like a true wine expert! 🍷✨
