There is not a worse feeling for wine lovers than opening that bottle you have been anxiously waiting to try, only to find that it is spoiled. You can use your senses, yes, even hearing (think champagne) to determine whether a bottle of wine is good to drink or not.
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Let's start with our eyes and what they can tell us about a wine. As red wines age, they tend to lose color. All the things that give wine flavor and texture start to slowly bond together and drop to the bottom of the bottle as sediment, leaving the wine lighter than it was before. Red wines go from purple, to ruby, to garnet, to tawny and finally to brown. As for white wines, due to oxidation, they gain color with age, going from lemon green, to lemon, to gold, to amber and ultimately to brown.
Now let&#;s use our noses to identify some of the major flaws a wine may have. First things first, we need to talk about cork taint. Just because a wine smells bad, it does not necessarily mean the wine is &#;corked.&#; Cork taint, or TCA (trichloroanisol) is a frustrating flaw that makes a wine smell musty, like wet cardboard. It occurs when a moldy cork or winemaking equipment get sealed up into a finished bottle of wine. It can even get under a screw cap. The biggest problem with cork taint is that people have different sensitivities to it. In small doses it can make a wine smell more boring than bad. Many people do not even recognize when a wine has a slightly tainted cork, and just continue drinking it feeling mildly disappointed.
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There are many other wine flaws that have various strong odors and are easily identified. Such odors include burnt matches, rotten eggs, garlic or onion, nail polish remover, rancid butter and barn yard. If any of these smells come up from your glass, consider dumping it and opening something else.
As far as taste is concerned, if the wine smells bad, it will most likely taste bad as well. The easiest flaws to taste are again, cork taint (will taste like wet cardboard), heat damage (will taste cooked or baked) and oxidation (will taste overly nutty, with no fruit character whatsoever). Use your nose first, before you go putting potentially bad liquid in your mouth.
Just for fun, let&#;s discuss hearing. This will only apply to opening sparkling wines, but here we go: If a bottle of Champagne or sparkling wine has been improperly stored, it will most likely lose its lovely carbonation. You will have no opportunity to hear the delightful &#;POP!&#; when ceremoniously opening the bottle at a celebration or dinner. No hiss or pop = no fun. It may still be ok to drink, but it certainly will not have the expressive exuberance you were hoping for.
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