6 Most Common Wine Faults (Reasons to Send Wine Back)

Рет қаралды 5,027

Күн бұрын

Either when served wine in a restaurant or buying one in a wine shop, most of us have encountered faulty and spoiled wines. In this video I will discuss six most common wine faults such as:
1) Corked wine A.K.A. TCA
2) Oxidation
3) Reduction
4) Lightstrike
5) Physical Contamination
6) Unwanted fermentation
After watching this video, you will be able to recognize the most common wine faults and know when to request to exchange your wine. As a bonus I will tell you another reason, when you can send back the wine in restaurant, so be sure to watch full video.
Photo credit for photo with spider in wine: Adam Gray
Check out also these videos from my channel to up your wine tasting game:
1) Wine tasting: APPEARANCE (What You Can Tell About the Wine From It's Appearance): • Wine tasting: APPEARAN...
2) Wine tasting: AROMA (What You Can Tell About Wine by Smelling It): • Wine tasting: AROMA (W...
3) Wine Tasting: PALATE (What You Can Tell About the Wine by Tasting It): • Wine Tasting: PALATE (...
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Пікірлер: 25

@Sicparvismagna98 3 ай бұрын

Really love your channel!

@NoSediment 3 ай бұрын

Thank You! These are the best compliments for me. If something that I create is useful for others, I couldn’t happier. 🙏🏻

@robertomangioni9272 10 ай бұрын

great content as always!

@NoSediment 10 ай бұрын

Thank You for Your challenging and supportive comments! 😉

@nilespartridge5704 Жыл бұрын

I might suggest adding VA to this lineup. I just opened a bottle of Chenin from Loire yesterday, and it had severe volatile acidity with nail polish remover and vinegar character. Horrible! Keep up the videos! They're great! 👍

@NoSediment Жыл бұрын

Thank You, very good suggestion, I will do that for the next video! 👍 Cheers! 🍾✨🥂

@Blair338RUM 6 ай бұрын

Premox is my pet peeve, especially with expensive white burgundy wines. I hate brett too. Another reason I will sometimes refuse a wine and not even allow the sommelier to open the wine if it is a different vintage to what is on the list or what they told me the vintage was.

@NoSediment 6 ай бұрын

I think it is absolutely reasonable, especially if it is a unique wine from one of the regions where weather can be unpredictable and vintage variation can have huge impact on the quality. 🫡 Cheers! 🥂

@Blair338RUM 6 ай бұрын

@@NoSediment 😇 It happens a lot in Australia as vintage variation is not commonly believed to make a great deal of difference. But it’s not the wine you ordered.

@Beastiie7 Жыл бұрын

Cool!

@NoSediment Жыл бұрын

Cheers! 🥂

@AR-ln7ip 2 жыл бұрын

I wouldn't consider reduction a fault unless it's severe, since it can generally be rectified by decanting.

@NoSediment 2 жыл бұрын

As with other faults - it really depends on the person drinking the wine. If it does not bother You, it is totally fine. The same with brett, some will not only NOT consider it as fault, but will love it and seek it out in wines. 🍷 Cheers!

@eSportsNetworkYT 2 жыл бұрын

How do you handle a guest who has ordered a mature white wine (e.g. burgundy), says it has prempx, but you think he doesn't know how a mature white wine should taste?

@NoSediment 2 жыл бұрын

If the guest wishes to change the bottle (and if it is actually possible due to rarity/price) I would do that, however I might explain that the next bottle will probably be the same, giving that the wine is in good condition 🤷‍♂️ this gives the opportunity to move to other wine styles. 🙃

@thomasschellberg8213 Жыл бұрын

What about the spritz sometimes found in German wines? Fritz Haag comes to mind. Isn't this secondary fermentation? And would it be a fault?

@NoSediment Жыл бұрын

Hi. :) No, not in this specific situation. For some it might be second fermentation, but since wines are usually clear and bright in the appearance, I would guess it is slight co2 addition to cement that freshness wine represents. ✨ Good point though! 🙌

@CaitofFate 4 ай бұрын

Recently scientists have found that due to the i think its called passive humidity, wines actually dont need to be laid on their side to be stored/aged

@NoSediment 4 ай бұрын

Interesting, I haven’t actually read or stumbled on this paper yet… maybe You have something to share? Because, I would argue that my room is way too dry and storing on the side is best option 😬

@CaitofFate 4 ай бұрын

@@NoSediment It's from the Australian Wine research Institute from 2005, I haven't been able to read it since discovering it this morning, unable to "buy" the seemingly free article. I think it's the one from Francis L, but it's abstract so I'm not putting too much weight into it.

@NoSediment 4 ай бұрын

I will try to find it, it would be very interesting to read! Thank You very much for letting me know. 🙏🏻

@francescorignanese3447 6 ай бұрын

Your friend is not completely right, there are so many wines that do oxidative style in the same way but in a normal dry white that reminds you a lot of sherry and is made on purpose, especially the Jura wines