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Identifying a bad wine is important though not an easy task by just seeing the bottle on the shelf, but a lot easier to spot while having a sip.
Even today where we have modern equipment to make and store the wine, still a small percentage of wine reaches the stores bad after shipping.
Here are few guidelines for spotting a bad wine.
Oxidation and Corked Wines
A little quantity of oxidation is always needed for aging wines to avoid in tannin breakdown but if the wine is over oxidized then it may result in spoiling a wine bottle.
The corks which are natural are good to keep the wine intact and will not let the air pass in the bottle. On the other hand a poor cork will spoil the wine by letting the air in. The oxygen will react quickly with the wine and can change the chemical components of the wine and may also get affected by wild fungus and then start producing a chemical known as TCA.
The humidity levels needed for wine can be tampered if exposed to excessive heat or cold and may also result in cracks in the cork which in turn leads to oxidation. Mostly restaurants face such problem because they have less storage space and all work is done in the kitchen.
Corked Wines
Wine in food can be a great choice as it changes the taste and aroma of the food and is considered healthy for the body. And if the wine is bad then it may taste weird when used for cooking a dish. They may taste burnt and the flavor may be similar to stew.
Wine travels through regions travel miles to reach the shelves of home or any eatery.Temperature at all the places may not be same which may harm the wine to some extent and when cooked can result in spoiling the food.
Sulphur and Sediment
For stabilizing wine the commonly used preservative is sulphur but in case it is used in excess it may change the aroma and taste of the wine that is not desirable. The wine may have a smell like burnt matches or a mothball.
Wines that are stored for an extended period frequently produces a lot of residue or sediment at the bottom of the bottle. While serving these wines a proper decanting is very important. After decanting if the deposit is still there and if the wine tastes very parched and dry then you should stop using it.
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