Between Fault and Identity: How to Read Wine Aromas

A glass of wine, a grimace around the table… then the verdict lands:

“This one is flawed.”

And yet, in the world of wine, the line between a flaw… and personality is rarely that clear.

A wine can display surprising aromas without being faulty. On the other hand, some characteristics that seem like complexity may actually point to a technical issue. More subtly still: the very same aroma can be perfectly normal in one grape variety… and considered a flaw in another.

Understanding wine faults is about much more than memorizing a list of smells and aromas to avoid. It’s about learning to recognize context.

What is a wine fault?

In winemaking, a fault is generally defined as an unintended characteristic that reduces a wine’s quality, balance, or enjoyment.

But that definition raises an interesting question:

Is enjoyment truly reduced… or is the wine simply surprising us?

Because in reality, wine is never judged in absolute terms.

It’s evaluated according to:

• Its style;

• Its appearance;

• Its grape variety;

• Its origin;

• Its production conditions;

• And, of course… the expectations of the person tasting it.

This is where things start to get interesting.

When a “fault” is actually a grape’s signature

Not all vegetal, animal, or spicy aromas are mistakes.

Take Cabernet Franc, for example.

This grape is often recognized for notes of:

• Herbs;

• Bell pepper;

• Tomato leaf;

• Sometimes even fresh green vegetation.

In a well-made Cabernet Franc—especially in cooler climates such as Quebec—these aromas are part of its identity. They contribute to its freshness and expression.

But those exact same notes in another grape variety can tell a very different story.

A Merlot or Cabernet Sauvignon dominated by vegetal character may sometimes suggest:

• Under-ripe fruit;

• Harvesting too early;

• Imbalances in vineyard management.

In other words: the same aroma can be a quality in one glass… and a flaw in another.

This happens elsewhere too:

• A subtle peppery note may be desirable in certain Syrahs but feel unbalanced elsewhere.

• Very high acidity may seem perfectly natural in a Riesling, while feeling aggressive in a wine meant to be rounder.

• A slightly rustic or tannic texture may fit some traditional styles… and seem excessive in others.

Context is often more important than the aroma itself.

The major wine faults: the ones that (almost) everyone agrees on

© Aromaster

Cork taint

Probably the most famous wine fault.

Contrary to what the name suggests, it doesn’t taste like cork.

Instead, the wine loses its fruit and develops aromas such as:

• Damp cardboard;

• Musty cellar;

• Wet paper.

The result? A wine that suddenly feels muted. As if someone turned the volume down.

This fault is caused by a compound called TCA (trichloroanisole), which can sometimes contaminate the cork and suppress the wine’s aromas—even in extremely small amounts.

Oxidation

Oxidation occurs when too much contact with oxygen changes the wine.

Common signs include:

• Overripe apple;

• Nuts;

• Caramel;

• Loss of freshness.

But here’s the nuance: some wine styles intentionally seek oxidative character.

Once again, it all comes down to intention… and dosage.

Reduction

At the opposite end of the spectrum, reduction results from limited oxygen exposure during certain stages of winemaking.

It can create aromas of:

• Flint;

• Smoke;

• Struck match;

• Sometimes egg or sulfur.

The good news: light reduction often disappears after a few minutes of aeration.

And it’s not always accidental. Some winemakers intentionally aim for a slightly reductive profile to preserve fruit, freshness, and acidity — especially in vibrant whites like Sauvignon Blanc and Riesling.

Volatile acidity

When excessive, it can evoke aromas of:

• Vinegar;

• Nail polish remover;

• Nail polish.

But at lower levels, it can also add lift and make a wine feel more expressive.

Brettanomyces (“Brett”)

A particularly debated subject.

These yeasts can generate aromas of:

• Animal notes;

• Leather;

• Stable;

• Smoke.

For some wine lovers, this adds character.

For many others, it completely masks the fruit.

As is often the case with wine: it’s not so much about whether it’s present… but how much.

Why do wine faults appear?

They can emerge at almost any stage.

In the vineyard

• Incomplete ripeness;

• Water stress;

• Disease, mold, insects.

During winemaking

• Poor fermentation control;

• Insufficient hygiene;

• Microbiological imbalances.

During aging

• Poor oxygen management;

• Condition of containers (barrels, tanks, amphorae).

After bottling

• Storage too warm;

• Temperature fluctuations;

• Improper aging (light, movement, etc.).

So a fault isn’t automatically the sign of a bad winemaker.

Wine remains a living product—and sometimes a slightly unpredictable one.

Should you look for faults when tasting?

Not necessarily.

Understanding faults can enrich the experience, but the goal isn’t to turn every glass into a lab exam.

A good approach is to ask yourself three simple questions:

1. Is it enjoyable?

2. Is it consistent with the wine’s style?

3. Does this characteristic overpower everything else?

If the answer to the third question is yes… there may be a fault.

Otherwise, you may simply be discovering the wine’s personality.

Conclusion: Wine is not a product of neutrality—it’s a product of expression.

Wine is fascinating because it allows room for a certain degree of imperfection.

What seems overly vegetal to one person may feel elegant to another. What appears to be underripeness in one grape variety may become a sought-after signature in another.

Understanding wine faults isn’t about learning what to reject.

It’s about learning to distinguish between what belongs to the problem… and what belongs to personality.