Wine Faults & Taints Workshop

Join us to explore what can go wrong in your glass. Experience 10 distinctive wine faults and taints, and sharpen your tasting skills. Corked, oxidized, reduced, volatile… what exactly is happening when a wine tastes a little off? Join us for a two-hour tasting workshop exploring the aromas, flavours and causes of wine faults and taints. Through guided tasting of 10 specially prepared wine samples, we'll explore their distinctive aromas and flavours, compare our perceptions, and develop a better understanding of how to recognize them. Some of the faults and taints we'll explore include: • Cork taint (TCA) • Oxidation (acetaldehyde and sotolon) • Reduction (methyl mercaptan) • Smoke taint (guaiacol) • Brettanomyces (4-ethylphenol) • Mousiness (ATHP) • Volatile acidity (acetic acid and ethyl acetate) • And more… Along the way, we'll look at how these faults develop, their impact on wine quality, and what can be done to prevent or manage them. All levels welcome, from wine professionals and students to curious enthusiasts looking to sharpen their tasting skills and develop a deeper understanding of wine.