Los Angeles Custom Wine Cellars – Wine Faults vs. Wine Flaws
As a wine enthusiast, you would want to have a good quality wine in your wine glass and of course in your wine collection. You pay a good amount of money for every bottle that you buy, thus you should expect to get a good wine inside that tall, dark wine bottle.
Because of this, you should know what wine faults and wine flaws are. Every wine drinker, especially those who are new to wine collecting, has to know the difference between the two and how to detect them in wine. This will ensure that the bottle you grab from your Los Angeles home wine cellar is drinkable.
Importance of Storing Wines in Los Angeles Wine Cellars to Prevent Wine Faults and Wine Flaws
Let us first discuss what wine faults are. Wine faults are defects in wine that usually came about due to poor winemaking processes and/or poor wine storage conditions. Wine faults commonly result in wine spoilage. Wines stored in a well-designed and well-built custom wine cellar in Los Angeles are provided with the optimal storage conditions needed for graceful aging.
Other things that can cause wine faults in wine are poor sanitation in the winery (use of unclean oak barrels), too much exposure to oxygen, lack of exposure to sulphur, and much more.
Commonly, the compounds that cause wine faults are already present in wines. An insufficient concentration decreases quality of the wine which makes it undrinkable.
Wine faults can be detected in a wine by smelling it and by simply looking at the wine. If the wine has bubbles and is not a sparkling wine, it most likely has wine faults. In addition to this, wines that have discoloration or are yellowish or brownish in color possibly have wine faults. Discoloration in wines is caused by premature oxidation. Another sign of wine faults is the acidic taste of the wine.
On the other hand, wine flaws are minor characteristics of wines that are not commonly noticed by the naked eye. Wines with wine flaws are still drinkable, unlike wines that have wine faults. Some examples of wine flaws are wines with “Brett aromas” (or Brettanomyces), wines with too much sulphur dioxide, or those with high volatile acidity.
The excessiveness of these compounds in wine may vary depending on the taste palate of the wine drinker. A wine flaw can become a wine fault when the compound is too overwhelming and the wine becomes undrinkable. An example of this is volatile acidity. Too much acid in the wine results in a wine fault.