Author: Ratcliffe & Co Wines

When you swirl a glass of wine, its colour offers the first clue to what lies ahead. The wine world isn’t just divided into red, white, and rosé there’s a whole spectrum of shades, each revealing something about the grape variety, climate, winemaking style, and age. From deep purples to golden ambers, the hue of a wine can hint at its body, tannin levels, flavour profile, and evolution in the bottle. This guide breaks down the different colours of wine and what they tell us about its character.

What colour intensity says about a wine’s characteristics

The intensity of a wine’s colour isn’t just for show – it’s a window into what you can expect in the glass. From how sweet or dry it might be to its acidity, body, and even ageing potential, colour intensity gives away more than you might think.

DRY VS. SWEET
In both white and rosé wines, paler colours often indicate a drier style, while deeper, more intense hues suggest a riper, fruitier profile that can lean towards sweetness. A pale lemon Riesling is likely to be bone-dry with zesty acidity, whereas a deep golden Sauternes or amber-hued Tokaji signals luscious sweetness from late-harvest or botrytised grapes. Similarly, a delicate salmon rosé from Provence is crisp and dry, while a deeper pink White Zinfandel leans towards the sweeter side.

BODY
Generally, the deeper the colour, the fuller the body. In white wines, a pale lemon-green Albariño will feel light and refreshing, while a rich golden Viognier has a fuller, rounder mouthfeel. In reds, a light ruby Pinot Noir is delicate and elegant, while a deep, almost opaque Malbec is bold and powerful. Rosé follows the same rule – pale Provence rosé is light-bodied and fresh, whereas a deep pink Tavel rosé is richer and more structured.

STYLE
Lighter-coloured wines often emphasise freshness, crisp acidity, and floral or citrus notes, while darker wines tend to be more opulent, fruit-forward, and complex. A pale Sancerre is zippy and mineral-driven, whereas a deep gold oaked Chardonnay brings richness and texture. The same applies to reds – a pale ruby Gamay is juicy and fruit-forward, while a deep purple Syrah is bold, spicy, and intense.

ACIDITY LEVELS
Paler wines, whether white, red, or rosé, tend to have higher acidity, making them refreshing and food-friendly. Think of the electric zing of a pale lemon Riesling or the crisp bite of a delicate rosé. On the other hand, darker wines, especially in reds, often have lower acidity but more tannins, giving them a bolder structure. A deep purple Cabernet Sauvignon will have a softer acidity but strong tannins, while a light ruby Nebbiolo defies expectations with both high acidity and firm tannins.

AGEING POTENTIAL
Colour also gives clues about how well a wine will age. Lighter wines, especially whites and rosés, are usually best enjoyed young, as they lack the tannins or structure needed for long-term ageing. However, deeper-hued whites, like golden Bordeaux Blanc, and intensely pigmented reds, like inky Barolo, have the complexity and structure to evolve over time, developing more depth and nuance as they age.

Let’s look at some colour profiles:

The colours of red wine

PURPLE
Body: Medium to full-bodied
Acidity: Medium to high
Tannins: Medium to high, often firm and grippy
Style: Youthful, fruit-forward, often juicy and vibrant
Ageing potential: Low to moderate ageing potential, typically youthful and fruit-forward, though some structured wines can age longer (2-6 years)
Examples: Beaujolais Nouveau, young Malbec or young Syrah/Shiraz

RUBY
Body: Medium-bodied
Acidity: Medium to high
Tannins: Medium, smooth and balanced
Style: Fresh, red fruit-driven and typically well-structured
Ageing potential: Moderate ageing potential, balance of fruit and tannins allows for development (4-10 years)
Examples: Chianti Classico, Rioja Crianza or Bordeaux Supérieur

GARNET
Body: Light to medium-bodied
Acidity: Medium
Tannins: Low to medium, often softened with age
Style: More developed, with earthy and savoury notes
Ageing potential: High ageing potential, wines with this hue often have developed secondary and tertiary characteristics (8-20 years)
Examples: Barolo, aged Rioja Reserva/Gran Reserva or aged Nebbiolo

TAWNY
Body: Light-bodied
Acidity: Medium to low
Tannins: Low, softened by long ageing
Style: Oxidative, nutty and dried fruit notes
Ageing potential: Very high ageing potential, typically oxidative styles like aged port, which evolves over decades (20-50+ years)
Examples: Tawny Port, aged Barolo or aged Bordeaux (Left Bank)

The colours of rosé wine

PALE PINK
Body: Light-bodied, delicate
Dry/Sweet: Typically dry
Acidity: High
Tannins: Low
Style: Crisp, delicate and refreshing
Ageing potential: Low ageing potential, best enjoyed fresh and youthful (1-2 years)
Examples: Provence Rosé, Pinot Noir Rosé or Côtes de Provence

DEEP PINK
Body: Medium to Full-bodied
Dry/Sweet: Can range from dry to off-dry or sweet
Acidity: Low to medium
Tannins: Moderate (from extended skin contact)
Style: Fruity, bold and expressive
Ageing potential: Moderate ageing potential, some fuller-bodied styles develop complexity (2-4 years)
Examples: White Zinfandel, Tavel or Garnacha Rosado

SALMON
Body: Light to medium-bodied
Dry/Sweet: Typically dry
Acidity: Medium
Tannins: Low
Style: Elegant, smooth and mineral-driven
Ageing potential: Low to moderate ageing potential, delicate flavours fade over time but some can develop more depth (1-3 years)
Examples: Bandol Rosé, Sancerre Rosé or Mourvedre Rosé

The colours of white wine

LEMON-GREEN
Dry/Sweet: Typically dry
Acidity: High
Style: Crisp, zesty and youthful
Ageing potential: Low ageing potential, best enjoyed young and fresh (1-3 years)
Examples: Albariño, Vinho Verde or Grüner Veltliner

LEMON
Dry/Sweet: Mostly dry, but some off-dry examples exist
Acidity: Medium to high
Style: Fresh, balanced and versatile
Ageing potential: Moderate ageing potential, some wines develop more complexity (3-5 years)
Examples: Sauvignon Blanc, Chablis or Pinot Grigio

GOLD
Dry/Sweet: Can range from dry to sweet
Acidity: Medium to low
Style: Rich, full-bodied and often with oak influence
Ageing potential: High ageing potential, often aged in oak or bottle for depth (5-15 years)
Examples: Aged Chardonnay (Burgundy or Napa), Viognier or Sauternes

AMBER
Dry/Sweet: Typically sweet, but some oxidative dry styles exist
Acidity: Low
Style: Oxidative, complex and nutty
Ageing potential: Very high ageing potential, typically oxidative or sweet wines that improve with age (10+ years)
Examples: Orange wines (skin-contact), aged Sémillon or Sherry

How wine colour reflects its origin

The colour of a wine is more than just a visual cue – it tells a story of climate, grape variety, and winemaking tradition. From the pale, delicate rosé of Provence to the deep, sun-ripened reds of Spain, every shade in the glass is a clue to where the wine comes from and how it was made. For example:

France: Expect elegance and restraint. Pale lemon Chablis, golden Sauternes, and deep garnet Bordeaux all reflect the country’s cooler climates, limestone soils, and meticulous winemaking traditions.

Italy: From the bright ruby of a youthful Chianti to the rich amber of aged Vin Santo, Italian wines often show warmth and vibrancy. The country’s varied landscapes – from Alpine foothills to sun-drenched coastlines – give its wines a broad spectrum of hues.

Spain: Bold and expressive, Spanish wines tend to be darker in colour, thanks to intense sun exposure and long ageing in oak. Think deep purple Ribera del Duero, brick-hued aged Rioja, and golden, oxidised Sherry.

Australia & California: With hotter climates and abundant sunshine, wines from these regions often have more intense colours. Expect deep, inky Shiraz from Barossa, golden buttery Chardonnay from Napa, and vivid pink Grenache rosé from McLaren Vale.

Germany & Austria: Cooler climates and higher acidity levels give German wines their distinctive bright tones. Lemon-green Riesling, copper-hued Spätburgunder rosé, and light ruby Pinot Noir (Spätburgunder) reflect the region’s finesse and delicate structure.

Ultimately, the colour of wine tells a story – not just about the grape itself, but about where it’s from, how it was made, and how it might evolve. So next time you pour a glass, take a moment to appreciate its hue – you might just learn something before you even take a sip.

Ever opened a bottle of wine, taken a sip, and thought something wasn’t quite right? It might be corked. This common wine fault can turn a beautiful bottle into a disappointing experience – but how can you tell for sure? Let’s break it down.

What is corked wine?

Corked wine doesn’t mean finding pieces of cork floating in your glass. Instead, it refers to a wine fault caused by TCA (2,4,6 – trichloroanisole) – a chemical compound that develops when natural corks come into contact with certain fungi and chlorinated cleaning agents. This reaction can taint the wine, dulling its aromas and flavours.

Estimates suggest between 3-5% of all wines sealed with natural corks are affected by TCA. While the percentage may seem small, it’s still frustrating when you open a bottle expecting rich, vibrant flavours but get something flat and lifeless instead. The fault occurs at the molecular level, meaning you won’t see any difference in the wine’s appearance – but your nose and palate will tell you something’s off.

What does corked wine taste like

At first glance, a corked wine looks just like any other bottle. It won’t be cloudy, and there won’t be floating bits of cork (which are harmless, by the way). The real giveaway is the aroma and taste.

A corked wine often smells musty, like damp cardboard, wet dog, or a mouldy basement. Instead of the fresh, fruity, or complex aromas you’d expect, the wine seems muted, dull, or just unpleasant. On the palate, it can taste flat, lifeless, or even slightly bitter, as if all the fruitiness has been stripped away. Even high-quality wines with bold flavours can be reduced to something lackluster and disappointing.

Is it ok to drink corked wine?

Yes, drinking corked wine won’t make you ill – but it won’t be enjoyable either. If the wine smells and tastes musty or dull, it’s best not to force yourself to drink it.

What can you do about it?

If you suspect your wine is corked, return it to where you purchased it – most reputable wine merchants (including us!) will replace a corked bottle without hesitation.

When it comes to wine, France sets the gold standard. But with over 300 official wine appellations, French wine labels can feel like a puzzle. Fear not! We’re here to break it all down – simply, clearly, and without the fuss. From the prestigious Grand Cru vineyards of Burgundy to the everyday charm of a Vin de France, this guide will help you understand what all those terms on the label really mean.

French wine classifications

French wines are classified by Geographical Indications (GIs), which tell you where the grapes were grown and, in many cases, how the wine was made. The EU recognises two main categories:

PDO (Protected Designation of Origin) – “Appellation d’Origine Protégée” (AOP)
This is the highest level of classification, covering wines from strictly defined regions with strict rules on grape varieties, winemaking methods, and ageing. In France, PDO wines are typically labeled under the AOC (Appellation d’Origine Contrôlée) system.

PGI (Protected Geographical Indication) – “Indication Géographique Protégée” (IGP)
A step down from PDO, PGI wines follow fewer rules, giving winemakers more flexibility. These wines still come from a specific region but allow for more modern winemaking techniques and international grape varieties.

Now, let’s break down these classifications further.

Understanding French wine labels: AOC, IGP & Vin de France

Appellation d’Origine Protégée (AOC) – The gold standard
AOC wines are at the top of the French classification system. Each AOC follows strict guidelines, dictating everything from the grape varieties to the minimum ageing period. The idea? Protect tradition and ensure quality.

Think of AOC wines like a protected recipe – they have to be made a certain way in a specific place. If a wine is labeled Châteauneuf-du-Pape AOC, for example, you can be sure it was produced in that region under precise rules.

Vin de Pays (IGP) – The bridge between tradition & innovation
IGP wines offer winemakers more freedom than AOCs. While they still come from a specific region, the rules aren’t as strict, meaning producers can experiment with different grape varieties and winemaking styles.

For example, a Languedoc IGP wine could include grapes that wouldn’t be allowed in a strictly regulated Languedoc AOC wine.

Vin de France – The most flexible category
At the bottom of the hierarchy (but still producing some excellent wines), Vin de France wines don’t have to come from a specific region. This means winemakers can blend grapes from different parts of France and focus on creativity rather than regulations.

The AOC hierarchy: From local to legendary

Not all AOCs are created equal. There’s a hierarchy within them, ranging from broad regions to the most prestigious single vineyards:

1. Sub-Regional Appellation
Covers a large area and includes multiple smaller appellations. Example: Bordeaux AOC.

2. Village Appellation
More specific than a sub-region, covering wines from a single village or small area. Example: Pommard AOC (Burgundy).

3. Premier Cru
A step up in quality, often referring to specific vineyard plots within a village that are considered superior. Example: Chablis Premier Cru AOC.

4. Grand Cru
The top of the pyramid! These are the best vineyards, producing the most prestigious (and often priciest) wines. Example: Château Margaux Grand Cru (Bordeaux).

How many French appellations are there?

France boasts over 300 AOCs, spread across 12 major wine regions. Here’s a breakdown:

REGION:	NUMBER OF AOCs:
Champagne	1
Alsace	3
Burgundy	150
Jura & Savoie	8
Beaujolais	12
Rhône Valley	30
Provence	9
Corsica	9
Languedoc-Roussillon	12
South-West France	4
Bordeaux	53
Loire Valley	51

How to read a French wine label

French wine labels might seem complicated, but they usually follow this format:

1. Name of the wine or producer – Château Margaux, Domaine Leflaive, etc.

2. Appellation (AOC/IGP/Vin de France) – This tells you where the wine comes from and its classification.

3. Vintage (year of harvest) – Important for ageing potential.

4. Alcohol percentage & volume (ABV) – Required by law.

5. Additional notes – Some bottles might mention – Mis en bouteille au Château (bottled at the estate).

French wine appellation FAQs

What was the first wine appellation in France?
The first official AOC was Châteauneuf-du-Pape, established in 1936.

What is the smallest appellation in France?
The La Romanée AOC in Burgundy, covering just 0.85 hectares – about the size of a football pitch!

What is the largest appellation in France?
The Bordeaux AOC, covering around 111,000 hectares of vineyards.

What’s the difference between Left Bank and Right Bank Bordeaux?
• Left Bank (Médoc & Graves) – Dominated by Cabernet Sauvignon, producing powerful, tannic wines which age really well.
• Right Bank (Pomerol & Saint-Émilion) – Merlot-heavy, making softer, rounder wines with plush fruit flavours.

What’s the difference between Northern Rhône and Southern Rhône?
• Northern Rhône – Mostly Syrah, producing structured, peppery wines (e.g., Hermitage, Côte-Rôtie).
• Southern Rhône – Blends of Grenache, Syrah, Mourvedre, making fuller, fruitier wines (e.g. Châteauneuf-du-Pape).

French wine classifications may seem daunting at first, but once you understand the basics, they become a roadmap to quality and style. Whether you’re picking up a Grand Cru Burgundy or a Vin de France Merlot, knowing these terms will help you navigate the world of French wine with confidence.

Wine lovers and experts often talk about terroir, a term that captures the essence of how a wine’s character is shaped by its environment. While the word is deeply rooted in French winemaking traditions, the concept applies worldwide. Terroir encompasses the natural factors – climate, topography, soil, and local traditions – that influence the taste, aroma, and overall quality of a wine. Understanding terroir helps explain why the same grape variety can produce vastly different wines depending on where it is grown.

What exactly is terroir?

Terroir is the combination of natural influences that impact how grapes grow and how wine tastes. It’s the reason why a Pinot Noir from Burgundy is distinct from one made in Oregon or New Zealand, even though they come from the same grape variety. The key components of terroir include climate, topography, soil, and winemaking traditions.

Climate: The role of weather and temperature

Climate is one of the most crucial factors in terroir. It determines how grapes ripen, affecting their sugar levels, acidity, and overall balance. Broadly, climates can be divided into:

Cool climates, which result in wines with higher acidity, lower alcohol, and more delicate flavours.

Warm climates, which produce riper, fuller-bodied wines with higher alcohol and richer fruit flavours.

For example, Chardonnay grown in Chablis (France) – a cool-climate region – produces wines that are crisp, high in acidity, and often have green apple and citrus notes. In contrast, Chardonnay from Napa Valley (California), a much warmer region, tends to be fuller-bodied, with tropical fruit flavours and a creamier texture due to both the climate and winemaking choices.

Topography: The landscape’s influence

Topography, or the physical landscape, affects sun exposure, temperature variation, and drainage. Key aspects include:

• Elevation: Higher vineyards tend to have cooler temperatures, preserving acidity in grapes.

• Slope and aspect: South-facing slopes (in the Northern Hemisphere) receive more sunlight, helping grapes ripen.

• Proximity to water: Large bodies of water can moderate temperature, reducing extreme heat or frost risk.

A great example is the Mosel Valley in Germany, where Riesling grapes are grown on steep, south-facing slopes. The angle of the vineyards maximises sunlight exposure in this otherwise cool region, allowing grapes to ripen while retaining their signature acidity and minerality.

Soil: The foundation of flavour

Soil composition affects water drainage, heat retention, and the availability of nutrients, all of which shape the character of a wine. Some key soil types include:

Limestone: Retains moisture well and contributes to wines with bright acidity and minerality. Example: Champagne, France, where chalky limestone soils enhance the finesse and crispness of sparkling wines.

Volcanic soil: Known for producing bold, structured wines. Example: Etna in Sicily, where Nerello Mascalese grapes develop smoky, mineral-driven flavours from the volcanic ash.

Gravel and sand: Provide excellent drainage, leading to concentrated flavours. Example: Graves in Bordeaux, where Cabernet Sauvignon benefits from gravelly soils that promote deep root growth and structured tannins.

Winemaking traditions: Human influence on terroir

Beyond nature, terroir also includes centuries-old winemaking traditions. The way grapes are harvested, fermented, and aged plays a significant role in the final wine.

For example, in Burgundy, France, winemakers use minimal intervention, focusing on single-vineyard expressions to highlight terroir. Meanwhile, in Rioja, Spain, long aging in oak barrels is a traditional practice, giving wines their characteristic vanilla and spice notes. Even when the same grape variety is used, these cultural differences create distinctive wines.

The importance of terroir in the appellation system

The concept of terroir is fundamental to appellation systems, such as the French AOC (Appellation d’Origine Contrôlée) and Italy’s DOCG. These systems ensure that wines come from specific regions and follow strict production rules, preserving the unique identity of their terroir. A wine labeled Chateauneuf-du-Pape AOC, for example, must come from that region in the Rhone Valley and be made using approved grape varieties and techniques.

Is climate change affecting terroir?

Yes, climate change is altering terroir worldwide. Rising temperatures are causing grapes to ripen earlier, affecting acidity and alcohol levels. Regions once considered too cool for certain varieties are now producing high-quality wines – such as English sparkling wine, which has benefited from warmer summers. Conversely, traditional wine regions like Bordeaux and Napa Valley are facing challenges with excessive heat, leading winemakers to experiment with new grape varieties and vineyard techniques to adapt.

Terroir is what makes wine diverse and exciting. Climate, topography, soil, and winemaking traditions all contribute to a wine’s unique character. As climate change impacts vineyards worldwide, winemakers are adapting while still striving to preserve the essence of their terroir. Understanding terroir deepens our appreciation of wine and highlights why the same grape can produce such different – and fascinating – expressions depending on where it’s grown.

Wine bottles come in a variety of sizes, each with its own name, history, and purpose. Whether you’re celebrating a small occasion or hosting a grand banquet, the right bottle can enhance the experience. Here, we explore the different wine bottle sizes available in the UK, their origins, ideal occasions, and how many servings each provides.

Wine bottle sizes and their uses

1. Split / Mini / Piccolo (187.5ml) – The single-serve delight

History and use: The Piccolo (meaning ‘small’ in Italian) is commonly used for single servings of sparkling wine, especially Prosecco and Champagne. It became popular in the early 20th century with the rise of airline travel and convenience packaging.

Ideal occasion: Airline travel, wedding favours, picnics, and personal indulgence.

Servings: 1.5 glass.

2. Half / Demi (375ml) – A taste for two

History and use: ‘Demi’ means ‘half’ in French, referring to its size being half of a standard bottle. It is great for those who want a smaller portion without committing to a full bottle.

Ideal occasion: Romantic dinners, solo enjoyment, sampling different wines.

Servings: 2.5 glasses.

3. Standard (750ml) – The classic choice

History and use: The most common wine bottle size, standardised in the 18th century as glass production improved. It offers an ideal balance for ageing and consumption.

Ideal occasion: Everyday drinking, gifts, and restaurant service.

Servings: 5-6 glasses.

4. Magnum (1.5L) – The party starter

History and use: ‘Magnum’ means ‘great’ in Latin, and this bottle is often used for celebrations and ageing fine wines, as its larger size slows oxidation.

Ideal occasion: Dinner parties, celebrations, and special events.

Servings: 10-12 glasses.

5. Jeroboam (3L) – The celebration bottle

History and use: Named after the biblical King Jeroboam, this bottle is often seen in Champagne and Bordeaux wines.

Ideal occasion: Weddings, corporate events, and milestone celebrations.

Servings: 20 glasses.

6. Rehoboam (4.5L) – The regal pour

History and use: Named after King Rehoboam of Israel, this bottle is commonly used for sparkling wines, particularly Champagne.

Ideal occasion: Large gatherings, VIP events, and grand celebrations.

Servings: 30 glasses.

7. Imperial / Methuselah (6L) – Fit for royalty

History and use: ‘Methuselah’ refers to the biblical figure who lived 969 years, symbolising longevity. The name ‘Imperial’ is used for Bordeaux wines.

Ideal occasion: Wine cellars, auctions, and premium celebrations.

Servings: 40 glasses.

8. Salmanazar (9L) – The showstopper

History and use: Named after Assyrian kings, this bottle is a rare collector’s item, primarily used for Champagne and fine wines.

Ideal occasion: Lavish parties, corporate banquets, and exclusive events.

Servings: 60 glasses.

9. Balthazar (12L) – A statement of grandeur

History and use: Named after one of the Three Wise Men from the Nativity story, it symbolises prestige and generosity.

Ideal occasion: Weddings, galas, and luxury celebrations.

Servings: 80 glasses.

10. Nebuchadnezzar (15L) – The grand gesture

History and use: Named after the Babylonian king who ruled over vast lands, this bottle commands attention and is associated with grandeur.

Ideal occasion: Exclusive events, grand openings, and celebrations of wealth and success.

Servings: 100 glasses.

11. Melchior (18L) – The ultimate party piece

History and use: Another Wise Man reference, Melchior bottles are rare and used only for the most extravagant occasions.

Ideal occasion: Celebrity parties, extravagant weddings, and royal gatherings.

Servings: 120 glasses.

12. Solomon (20L) – Fit for a king

History and use: Named after King Solomon, known for wisdom and wealth, this bottle is a collector’s treasure.

Ideal occasion: VIP celebrations and once-in-a-lifetime events.

Servings: 130 glasses.

13. Sovereign (26.25L) – The limited edition giant

History and use: Created in 1988 for a special Champagne launch, it remains one of the largest commercially used bottles.

Ideal occasion: Monumental celebrations and promotional events.

Servings: 175 glasses.

14. Goliath / Primat (27L) – The rare giant

History and use: Named after the biblical giant Goliath, this bottle is exceedingly rare and used primarily as a spectacle.

Ideal occasion: Major celebrations and collector showcases.

Servings: 180 glasses.

15. Midas / Melchizedek (30L) – The king of bottles

History and use: Named after King Midas, who turned everything he touched into gold, and Melchizedek, a biblical priest-king, this is the largest wine bottle available.

Ideal occasion: Ultra-luxury events and extravagant displays of wealth.

Servings: 200 glasses.

From the convenient Piccolo to the monumental Midas, wine bottles come in all sizes to suit different occasions. Larger formats not only add a touch of luxury but also enhance the ageing process by slowing oxidation. Whether you’re toasting with a Half bottle for an intimate dinner or making a statement with a Nebuchadnezzar at a grand event, the right bottle size can elevate the experience.

For some, tasting wine is an art – each sip revealing layers of complexity, subtle aromas, and delicate balance. For others, it’s simply a delicious drink to enjoy. But whether you’re a seasoned sommelier or a casual sipper, knowing how to detect and fix wine faults can enhance your appreciation and prevent disappointment.

While wine faults can render a bottle undrinkable, some are minor issues that can be remedied, while others are often mistaken for faults when they’re actually harmless. This guide will walk you through the most common wine faults, how to detect them, and how to avoid them in the first place.

Common wine faults: How to spot and fix them

1. OXIDISED WINE

What it is: Oxidation occurs when wine is exposed to too much oxygen, causing it to lose its freshness and develop dull, flat flavours. White wines turn deep yellow or brown, while reds lose vibrancy and taste stale or sherried.

How to detect it: If your wine smells like bruised apples, nuts, or even vinegar and tastes lifeless, oxidation is likely the culprit.

How to fix it: Unfortunately, once oxidation has set in, it’s irreversible. The best prevention is proper storage – keep wine bottles tightly sealed and store them in a cool, dark place. If drinking over multiple days, use a vacuum pump or inert gas spray to preserve the wine.

2. CORK TAINT (TCA CONTAMINATION)

What it is: Caused by a chemical compound called TCA (trichloroanisole), cork taint gives wine an unpleasant, musty odour, often compared to damp cardboard, wet dog, or mouldy basement.

How to detect it: If your wine smells muted, stale, or damp, and the flavours seem dulled or completely lifeless, it could be corked.

How to fix it: There’s no real fix for a corked wine, but you can try a hack – pouring the wine through a sheet of plastic wrap, which can bind to TCA and reduce its impact. The best way to avoid cork taint is to choose wines with screw caps or synthetic corks.

3. SULPHUR IN WINE

What it is: Sulphur compounds, such as sulphur dioxide (SO₂), are used to preserve wine, but when excessive, they can create off-putting aromas of burnt matchsticks, rotten eggs, or cabbage.

How to detect it: If your wine has a sharp, acrid smell upon opening, it may have too much sulphur.

How to fix it: Letting the wine breathe can help – simply swirl the glass or decant the wine to allow the sulphur compounds to dissipate.

4. HEAT DAMAGE (COOKED WINE)

What it is: Heat exposure, often called ‘cooked wine’, happens when bottles are stored in hot or warm conditions. This can cause the wine to expand, pushing the cork out slightly, and lead to stewed or jammy flavours with flat acidity.

How to detect it: A wine that tastes overly sweet, flat, or ‘cooked’, or has a slightly pushed-up cork, may have suffered heat damage.

How to fix it: There’s no way to reverse heat damage. To avoid it, store wine at a stable temperature (ideally 12-15°C) and avoid leaving bottles in warm areas, like a kitchen or near a window where temperatures can fluctuate.

5. LIGHT STRIKE

What it is: Ultraviolet light (particularly from fluorescent lights or direct sunlight) can degrade certain compounds in wine, especially delicate white and sparkling wines, making them smell like wet wool or boiled cabbage.

How to detect it: If a light-exposed bottle smells strangely sulphurous or dull, it may have light strike.

How to fix it: There’s no fix, but prevention is key – wine is mostly sold in coloured glass bottles to help prevent light damage but storing it properly can also help – best places to store wine is in a dark place away from light sources and direct sunlight.

6. ACCIDENTAL BUBBLES

What it is: Still wines sometimes develop unexpected fizz due to unintended secondary fermentation in the bottle, which can be caused by leftover sugar and yeast.

How to detect it: If your red or white wine is slightly fizzy when it shouldn’t be, it may have undergone an accidental fermentation.

How to fix it: Swirling or decanting can help release excess Carbon Dioxide (CO₂). While not harmful, it may indicate poor bottling practices.

Not all ‘faults’ are actually faults

Some things that seem like faults are actually natural characteristics of wine. Here are a few common misconceptions:

1. WINE SEDIMENT

What it is: Over time, red wines can develop sediment, which consists of tannins and colour pigments falling out of suspension. It’s natural and harmless.

How to deal with it: Simply decant the wine to separate the sediment before drinking.

2. TARTRATE CRYSTALS

What it is: These tiny, glass-like crystals sometimes form in white wines, especially when stored at cold temperatures. They are made of tartaric acid and are completely natural.

How to deal with it: They don’t affect taste – just let them settle or pour the wine carefully. Some producers cold-stabilise wines to prevent this.

3. VOLATILE ACIDITY (VINEGAR TAINT)

What it is: All wines contain some level of volatile acidity (VA), which contributes to complexity. However, excessive VA can make a wine smell like nail polish remover or vinegar.

How to deal with it: If it’s overwhelming, the wine may be faulty. But a slight presence, especially in bold reds, can add character.0

4. BRETTANOMYCES (BRETT)

What it is: Brett is a wild yeast that can give wine earthy, leathery, or barnyard aromas. While some see it as a fault, others (especially fans of Rhone and Bordeaux wines) appreciate its complexity.

How to deal with it: If you dislike Brett, there’s no way to remove it, but aeration can sometimes soften the aromas.

While some wine faults are unavoidable, many can be spotted early and prevented with proper storage and handling. Understanding these nuances can help you enjoy wine more fully and make informed choices when buying or serving a bottle. And remember, not every unusual trait in wine is a flaw – sometimes, it’s just part of what makes wine so fascinating. Cheers! 🍷

Wine is one of the most complex and fascinating beverages, influenced by a wide range of factors that affect both its quality and price. From the land where the grapes grow to the decisions made in the winery, every step in the winemaking process contributes to the final product. Here’s a closer look at the key elements that determine wine quality and price.

Terroir: The influence of nature

Terroir refers to the environmental factors that shape a wine’s character, including climate, soil type, altitude, and even vineyard orientation. These natural conditions have a profound impact on grape development and, ultimately, wine quality.

• Climate: Cooler regions, like Burgundy or Champagne, produce wines with higher acidity and more delicate flavours, while warmer regions, like Napa Valley or Barossa, create wines with riper fruit characteristics and higher alcohol content.

• Soil type: Different soils influence water retention and mineral content, affecting vine growth and grape composition. Limestone-based soils, for instance, are often associated with high-quality wines, as they enhance acidity and minerality.

• Microclimate: Small variations in temperature, wind exposure, and rainfall within a vineyard can create unique conditions that make a wine distinctive.

The more prestigious or rare the terroir, the higher the potential quality and often the price of the wine.

Winemaker intervention in the vineyard

While terroir provides the foundation, vineyard management plays a crucial role in maximising grape quality. Winemakers (or viticulturists) make several key decisions that influence the final product:

• Yield Control: Lower yields often lead to more concentrated flavours, as the vine puts more energy into fewer grapes. Many high-end wines come from vineyards with restricted yields.

• Harvest Timing: Picking grapes at the right moment – whether for acidity, sugar balance, or specific aromas is critical to quality. Hand-harvesting is labor-intensive but can preserve grape integrity better than mechanical harvesting.

• Sustainable Practices: Organic and biodynamic farming methods, while more costly, can contribute to higher quality and command premium prices.

Winemaker’s decisions in production

Once the grapes are harvested, a winemaker’s choices in the cellar shape the final wine style and quality.

• Fermentation Choices: Using native (wild) yeasts versus commercial yeasts can impact complexity. Temperature control during fermentation also affects flavour development.

• Ageing Process: Wines aged in oak barrels often have more complexity, with flavours of vanilla, spice, and toast. The type of oak (French vs. American), the age of the barrels, and the length of ageing all contribute to quality and price.

• Blending and Filtration: Many winemakers blend different grape varieties or vineyard parcels to enhance balance and depth. Some high-end wines are bottled unfiltered to preserve texture, though this can lead to sediment over time.

The expertise of the winemaker and their stylistic choices significantly influence a wine’s profile, and highly regarded winemakers often command premium prices.

Market perception and brand influence

Beyond intrinsic quality, factors such as branding, reputation, and critical scores impact wine prices. Iconic wineries with strong histories such as Château Lafite Rothschild or Domaine de la Romanée-Conti can charge thousands per bottle, partly due to prestige and rarity.

Wine scores from critics like Robert Parker or Wine Spectator can also drive prices up, as high ratings often increase demand.

Is quality wine subjective?

This is one of the most debated questions in the wine world. Quality can be assessed objectively based on balance, complexity, length, and typicity (how well a wine represents its region or grape variety). However, personal preferences play a significant role.

Some people prefer bold, fruit-forward wines, while others enjoy subtle, mineral-driven styles. Even among experts, tastes can vary what one sommelier praises, another might dismiss.

In the end, while certain technical aspects define quality, enjoyment remains deeply personal. A £10 bottle that perfectly suits your taste might bring more pleasure than a bottle that costs in the £100’s, and doesn’t align with your preferences.

So there we have it – we’ve explained how wine quality and price are shaped by numerous factors, from the land where the grapes grow to the decisions made in the winery. While terroir, vineyard management, and winemaking techniques all contribute to a wine’s character, external factors like brand reputation and critic scores also influence value.

Ultimately, the best wine is the one you enjoy the most – regardless of price.