Wine Faults And Ways To Recognize Them
Hospitality Food & Wine|Mid November 2018, Issue 11

Is your wine corked? Oxidized? Plain over-the-hill? Learn the signs of common wine faults (and the characteristics mistaken for them) and find out whether to dump or drink.

Lauren Mowery
Wine Faults And Ways To Recognize Them

Is your wine flawless, or flawed? Is what you taste an intentional style, or an accident of storage? The degree to which wine faults are considered problematic often lies in the nose (or palate) of the beholder, and it’s often hard to tell the difference.

Here’s a guide to seven common wine faults, plus two situations you can happily ignore.

Corked Wine

Warning Signs

Sniff for dusty aromas of wet newspaper and damp basement, and dull, muted fruit.

Cause

TCA stands for 2,4,6-trichloroanisole, and it’s the chemical culprit behind “corked” wine. It frequently derives from natural cork closures. TCA develops when the plant phenols from cork tree bark are exposed to chlorine, a common sterilizer. Tasters may mistake mustiness for the forest-floor and mushroom notes called sous bois by the French, or confuse it for oxidation or other out-of-condition problems. The rate of cork taint hovers around 3 percent globally, but many wine industry professionals argue it gets blamed far more frequently.

Fault Line: Critical

While cork taint isn’t physically harmful to drinkers, it can easily render a wine undrinkable.

Over-the-Hill Warning Signs

Look for faded color, loss of personality, structure and freshness.

Cause

Bu hikaye Hospitality Food & Wine dergisinin Mid November 2018, Issue 11 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

Bu hikaye Hospitality Food & Wine dergisinin Mid November 2018, Issue 11 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

HOSPITALITY FOOD & WINE DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK
Hospitality Food & Wine

SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK

Well-defined by a balance of impressive designs and luxurious interiors, the hotel offers guests luxury accommodation complimented by exceptional service.

time-read
4 dak  |
Mid Feb 2020 Year 3 Issue 2
Home Remedies Backed by Science
Hospitality Food & Wine

Home Remedies Backed by Science

It’s not clear exactly what makes a home remedy do the trick.

time-read
7 dak  |
Mid Feb 2020 Year 3 Issue 2
Blissful Dining At The All New Spice Room, Hotel Yak & Yeti
Hospitality Food & Wine

Blissful Dining At The All New Spice Room, Hotel Yak & Yeti

Hotel Yak and Yeti’s famed Sunrise Restaurant is no more and in its place is the all-new Spice Room; an Indian fine dining restaurant by night and a buffet during the day.

time-read
4 dak  |
Mid Feb 2020 Year 3 Issue 2
Hospitality Food & Wine

Making Restaurant a Sustainable Business

Restaurants, Bars, Clubs, Lounges, Banquets, whatever type they are, they have now become a community center of this century

time-read
7 dak  |
Mid Feb 2020 Year 3 Issue 2
20 POPULAR RESTAURANTS of Kathmandu according to Travelers
Hospitality Food & Wine

20 POPULAR RESTAURANTS of Kathmandu according to Travelers

There are some things which are growing as global phenomenon with the development in accessibility, communication & internet.

time-read
10+ dak  |
Mid Feb 2020 Year 3 Issue 2
The Make Year for Nepali Tourism
Hospitality Food & Wine

The Make Year for Nepali Tourism

Visit Nepal Year 2020 kicked off and well underway, but majority of us are skeptical about the country’s goal of reaching 2 million tourists.

time-read
4 dak  |
Mid January 2020 Year 3 Issue 1
The Rise of Jogi Bhat
Hospitality Food & Wine

The Rise of Jogi Bhat

Let me ask a serious question about Nepalese food. Most of us have grown up in households where left over rice has either been used to be served with hot milk or Bhuteko bhat with onions and local butter with a touch of turmeric.

time-read
3 dak  |
Mid January 2020 Year 3 Issue 1
5 Coffee Shop Trends Set to Dominate the Market in 2020
Hospitality Food & Wine

5 Coffee Shop Trends Set to Dominate the Market in 2020

Nowadays, it seems like there is a coffee shop at every corner no matter where you find yourself, and if there is a corner without a coffee shop right now, you can bet that there’ll be one in 2020.

time-read
4 dak  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

DISCOVERING AUSSIE WINES

Enoteca @FNW

time-read
2 dak  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

MÖVENPICK KUREDHIVARU MALDIVES WITH GO AIR

When Go Air announced its winter schedule for Malé, Maldives, timed ahead of the upcoming holiday and wedding season in India and with fares as low as INR 9,999 all-inclusive, anyone would be enticed…so why blame me?

time-read
3 dak  |
Mid January 2020 Year 3 Issue 1