Sample interview questions: Can you discuss your knowledge of wine faults and how to identify them?
Sample answer:
Wine faults can significantly impact the taste, aroma, and overall quality of a wine. Identifying and understanding these faults is crucial for wine professionals, sommeliers, and wine enthusiasts alike.
- Brettanomyces (Brett):
- Caused by wild yeast called Brettanomyces.
- Creates an “animal” or “barnyard” aroma.
- May also produce flavors of leather, smoke, or plastic.
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Often associated with red wines but can occur in whites and sparkling wines.
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Cork Taint (TCA):
- Caused by a compound called 2,4,6-trichloroanisole (TCA) from contaminated corks.
- Imparts a musty, moldy, or wet cardboard aroma and flavor to the wine.
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Can be detected in the cork itself or in the wine.
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Oxidation:
- Occurs when wine is exposed to too much oxygen, leading to premature aging.
- Signs include a brownish or tawny color, loss of fruit flavors, and the development of nutty, sherry-like aromas and flavors.
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More common in white wines than red wines.
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Reduction:
- Caused by a deficiency of oxygen during winemaking.
- Leads to a “sulfury” or “matchstick” aroma and flavor, often described as “struck matches.”
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Can sometimes be resolved by aerating the wine to allow oxygen to interact with it.
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Volatile Acidity (VA):
- Refers to the presence of excessive acetic acid (vinegar) in wine.
- Can be caused by bacterial contamination or improper winemaking techniques.
- Results in a sour, vinegary taste and aroma.
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Often associated with spoiled or poorly-made wines.
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Bitterness:
- Can be caused by high levels of tannins in red wines, improper… Read full answer