417 Vinfeil del 1

In this first part of a two-episode series on vinfeil (wine faults), hosts Tone Wesseth Furhommen and Trygve Brekke from Vinmonopolet dive deep into the science and sensory experience of common wine defects. They explore oxidation, reduction, acetic acid (edik), ethyl acetate, cork taint (TCA), and the complex aromas of Brettanomyces and mus aroma. The discussion blends chemistry with sensory perception, emphasizing how context—such as wine type, concentration, and individual sensitivity—determines whether a compound is perceived as a flaw or a desirable characteristic. Practical tips are shared, including how to rescue reductive wines with copper, how to detect TCA with Gladpack foil, and the importance of proper storage to prevent oxidation. The episode highlights the nuanced line between natural wine complexity and actual faults, underscoring that many 'defects' are actually part of wine’s character when balanced. Key takeaways include: 1) Oxidation produces acetaldehyde (apple-like) and sotolon (curry-like), often expected in certain styles like Flor wines; 2) Reduction (e.g., rotten egg smell) can be fixed with copper; 3) TCA is detectable at extremely low levels (nanograms per liter), and even small amounts can ruin a wine; 4) Some 'faults' like ethyl acetate or Brettanomyces can be desirable in moderation; 5) Proper storage—cool, sealed, and oxygen-minimized—is critical to prevent faults; 6) Sensory training helps identify faults earlier; 7) Many faults are context-dependent—what’s a flaw in a Pinot Noir may be a feature in a bold red; 8) Consumer education is key: not every off-odor is a defect, and some are intentional stylistic choices. The tone is informative, balanced, and slightly playful, reflecting a deep respect for wine’s complexity.