Wine faults are undesirable chemical, microbial or physical changes that make a wine smell, taste or appear different from its intended style. Some faults are immediately obvious, while others are subtle and may only become apparent when the wine is tasted. Restaurant staff should be able to recognise common faults and follow a consistent procedure for assessing a bottle.
Some aromas that resemble faults may be intentional or acceptable in particular wine styles. Oxidative ageing is part of Sherry, Vin Jaune and Tawny Port production. A light struck-match note can occur in some reductive whites, and low-level Brett character may be debated by tasters. The key is whether the character is appropriate to the wine and whether it overwhelms balance and fruit.
Check the wine’s appearance, aroma and taste against its expected style. If a fault is suspected, involve the sommelier or manager and replace the bottle according to house policy. Keep the bottle and closure available until the issue is resolved, especially for higher-value wines.
Example: a guest reports a musty aroma in a bottle of red Burgundy; staff assess it for cork taint and replace it if confirmed.
Chef’s note: a wine fault is not the same as a guest simply disliking a wine. Staff should listen, taste objectively and respond professionally.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
