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How do you know if a wine is in good condition?

24/09/2020 Winemaking

Knowing whether a wine is in good condition or not is common sense. Sight, smell and taste are the best ways to find out if it there is something wrong. Although it is possible to see some of these problems without actually opening the bottle, the truth is that neither the sediment, the turbidity, nor the oxidised colours necessarily mean that a wine is in bad condition. The only way to be sure is to open it.

wine defects

The 10 most common wine defects

1- Oxidation

Oxidation can be seen at first glance. Either from excessive aeration or having been in the bottle for too long, the wine appears slightly shiny and orange or brown. It will look like it has lost some life and will have a strong musty smell. At this point, it is too late to do anything about it. 

2- Reduction

At the opposite end of the scale, wine can also be lacking in oxygen. It will smell like sulphur and in more severe cases it will smell like rotten egg or burnt rubber. If there is only a small amount of reduction, the wine can be improved by aerating or decanting.

3- Sulphur dioxide

Sulphur is an additive used in wine as an antioxidant and antiseptic. Excessive use can cause an unpleasant smell of rubber, garlic or rotten egg. In these cases, it will also likely disappear with correct oxygenation. 

4- Defective cork

Of all the imperfections to be found in a wine, TCA disease is by far the most common. TCA is a cork defect that doesn’t discriminate and once it is in the wine, it cannot be removed. This is a chemical process that triggers the so-called “cork smell” and can smell a bit like mould or wet cardboard. If you discover this problem, there is unfortunately nothing you can do about it. 

5- Brett

Another unpleasant odour is caused by brettanomyces. This is a bacteria that forms in the winery when it is not kept clean enough. It smells a bit like wet animal hair, old leather or even rotten meat. If this happens, all you can do is return the wine to wherever you bought it.

6- Volatile acidity

Acetic acid is a chemical process that takes place in winemaking. The problem arises when the amount of acetic acid is higher than normal. When this happens, the wine gives off a smell similar to vinegar or acetone. However, it is worth remembering that producers of natural wines especially, often make use of this volatile acidity to add freshness to their wines. 

7- Crystallisation

A common visual defect in white wines is seeing crystals at the bottom of the bottle. This is just a natural component that crystallises and is normally removed in winemaking using cold temperatures. However, sometimes, to preserve all the qualities of the wine, this process does not happen. So, if you have a wine with some crystals in it, the problem is easily solved by decanting it.

8- Sediments

The current trend of minimal intervention means many winemakers are selling unfiltered wines. It is very common to see sediment in wine, but this doesn’t mean there is anything wrong with it. It does not affect the aroma or flavour. However, it does change the texture of the wine. This can be solved by decanting the wine properly.

9- Carbonic

When a wine goes through an unwanted second fermentation in the bottle, it is usually because alcoholic fermentation has not been finished properly. When this happens, the wine usually has a bitter or vinegary flavour. However, this can sometimes be a good thing, adding a sparkling touch, especially in rosé wines and white wines. 

10- Sour wine

The term “sour wine” can be used for all kinds of wine defects, and this is probably the worst thing you can say about a wine. It is caused by a bad aging process in the winery or by poor storage in the bottle. This wine will have a vinegary taste and smell and will not even be suitable for cooking. 

The limits of natural wines

When it comes to talking about defective wines, both champions and critics of natural wines agree that there are many defects in sulphite-free productions. However, it is important to differentiate wines with imperfections from defective wines. The absence of regulations in natural wine production has led a few producers to join the sulphite-free revolution without being prepared to work the grapes “bareback”.  In our opinion, when a defect hinders the end result, it spoils the product. However, when an imperfection adds personality or even improves the final product, the defect becomes a characteristic of the wine; the result of an honest production process using only pure fermented grapes. Although, as is the case with everything, it all depends on individual tastes.


Either way, storing the wine properly is essential for future enjoyment. It is really important to avoid excessive temperatures, very low humidity and potential external influences like strong odours and noises that could harm the natural conditions of the wine. To make sure this is possible, make sure you have the right accessories for preserving and serving wine like a true expert.

Image by Elle Hughes @elletakephotos.

Original on Unsplash.

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