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