Unlike most other faults, corking happens very quickly after bottling. We like to think that our range will suffer less than most, but nonetheless, corking will occur from time to time.
Cork taint is the most common wine fault, and is caused by harmless bacteria which ruin the smell and taste ...
Unwanted oxygen is bad - but sometimes it is wanted.
Oxidation is caused by exposure to the oxygen in the air.
This occurs when wine is left open for several days or improperly stored. The wine may discolour, lose its aroma, and taste flat, but will probably still be drinkable. Nothing can be ...
The loss of wine from the bottle by evaporation or leakage is called Ullage.
Evaporation
Evaporation is a perfectly natural effect. It will happen as cork is a little permeable, in bottles which are aged 10 years or more. It shouldn't happen in a young wine.
Leakage
Signs of leakage include ...
If it is a Chasselas or Vinho Verde, it's normal and deliberate.
Very slight effervescence in still wine is not really a fault, rather it is often a result of slightly incomplete malolactic fermentation when the wine was bottled, or filtration choices.
The flavour and aromas of the wine are in ...
Wine is a complex product with thousands of molecues, and over time some can turn solid. We call it sediment. This is normally not a problem at all.
Both red and white wines can throw a sediment after a number of months in bottle. These are tartrate crystals, and are completely harmless. The ...
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