By Kori ~ December 4th, 2008.
This weekâ€™s Wine Word of the Week is faults.
Official definition from Jancis Robinsonâ€™s The Oxford Companion to Wine:
Faults in wines vary, of course, according to the taste of the consumer. â€¦. To winemakers, however, wine faults are specific departures from an acceptable norm, the least quantifiable of which may be a lack of typicality. Faults in a wineâ€™s appearance are generally either hazes, clouds, or precipitates in the bottle. â€¦. Some wines smell so stale and unpleasant that the taster is unwilling even to taste them. â€¦. Most faults are already obvious to the nose and need only confirmation on the palate (which is why in a restaurant it is, strictly speaking, necessary only to smell a sample of wine offered by the waiter.)
Laymanâ€™s terms from Kori:
Most wine faults can be detected by their off-odors. The most common wine fault is cork taint which is generally characterized by a musty, moldy, wet cardboard aroma.
Filed under: Wine Word of the Week