Common Wine Faults
More and more winemakers are striving to create high-quality, faultless fine wines. Yet, even with the highest standards and dedication to excellence wine problems do occur. Listed below are the most common faults and their causes:
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Sediment is not normally conscidered a fault; moreover it is usually indicative of an aged, quality wine!
As wines age, a sediment often appears which is usually a combination of tartrates (Tartaric Acid), anthocyanin (red wine colour) and tannins. These are all natural components of wine and, as such, are netiher harmful to wine or drinker. Red wines (including ports) can throw brown to red sediment; whilst a clear or cream-coloured crystalline sediment can be found in white wines. In both cases, we recommend that such wines be decanted to remove the sediment before serving.
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