Tag Archives: faults

Intrinsic wine faults – do they exist?

As discussed by Jamie Goode in his book Flawless, a wine flaw may be said to be a characteristic of wine that is present to such an extent that it impacts on quality – it causes a wine to be less attractive … Continue reading

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When is a flaw not a fault? When it’s a taint

I have been doing a lot of thinking about wine faults recently – firstly as a result of attending a wine faults workshop organised by Jancis Robinson and her team, then through considering some comments about homemade wines in Eastern Europe … Continue reading

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Huasa de Trequilemu, Cauquenes, 2012

Pale garnet in colour.  Intense nose that is dominated by Elastoplast, with some fragrant horse manure. It’s a bit of a brett bomb, but there is also red fruit – perfumed cherry notes.  Maybe rubber and menthol aspects.  Medium high acidity, and low … Continue reading

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Blandy’s Bual 1954

I was recently at John Dickinson’s 60th birthday celebration in Maxwell’s Café and Delicatessen, and having a great time. The dinner was accompanied by 17 wines, most of which were generously provided by our host. Let me try to put the quality of the wines into some … Continue reading

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The joy of brett

A recent seminar at UC Davis seems to have sparked a little flurry of discussion on brett.  These seem to be five of the PowerPoint presentations used at the seminar: 1, 2, 3, 4, 5.  And here are a couple of interesting … Continue reading

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The joy of oxidation

For me oxidation and TCA are at opposite ends of the spectrum of acceptability of wine faults.  If I think I detect the merest whiff of TCA, the wine is undrinkable as far as I am concerned.  But at the other … Continue reading

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