Illustrated Wine A-Z (Revised 2022)

Faults can begin in the vineyard, in the winery, or in the bottle (from the bottle or closure, from transport, or from storage). Sense any phenol here? Reclose and return (if possible).

All wine can be faulted except mostly one kind
Mass-market juice off a huge production line

Millions are made and they all taste the same
No vintage, soul, or complexity makes them lame

Genuine wineries should wear their badge proud
But they skulk from faults and hide in a shroud

No-one likes hearing wine was stinky or worse
But why get snarky, defensive, and terse?

Faults in real wine are plain facts we can't avoid
Speak nicely with customers; we'll be overjoyed