Most wine that is “bad” is usually
defective in some way. Problems can originate from the winery in its production
or cellar management, other times from sources beyond the winemakers control or
from mishandling after sale. Wine defects actually fall into two categories:
flaws and faults. A flaw is something in a wine that makes the wine atypical, a
slight variance in character from the norm. In this case, any minor flaw might
be considered “complexity” and the wine still enjoyable. A fault, on the other
hand, is a major departure from the norm that spoils the wine and renders it
undrinkable. A flaw that is extreme could easily fall into this category. Most
defects, regardless of intensity, show up on the nose rather than the palate.
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