Wine is a complex product. From the grape, various biochemical reactions take place to create a final product that, depending on the raw material and the successive processes it undergoes, can vary in quality. It can convey a sense of origin and vintage. It can even evoke emotions.
However, wine can also have faults and become unpleasant. Defining what constitutes a fault in wine is not simple. Very few faults can be objectively identified as defects by everyone. In contrast, many compounds classified as faults have a subjective component.
In this course, we will explore the concept of wine faults and reflect on their nature. We will examine the most common faults, their origins, how to identify them, and how to prevent them.
We will prepare a base wine and introduce the following faults so that we can learn to recognize them:
Course led by Tao Platón DipWSET, WSET 3 Tutor at The Wine Studio and Master of Wine Candidate.