Grapes, containers or corks that have developed mold transmit this "off" odor to the wine they contact.
The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.
Moldy: Wines with the smell of mold or rot, usually from grapes affected by rot or from old moldy casks used for aging.
Mousse: The foam, or head, on the surface of a sparkling wine.
Mousseux, -euse: adj. Sparkling, bubbly; n.m. sparkling wine.
Wines (usually red) that were affected by mold and used to make wine anyway will have this off taste and odor.
A wine tasting term for the smell and taste of a particular bacterial spoilage.
Just what it sounds like. Wines (usually red) that were affected by mold and used to make wine anyway will have this off taste and odor.
Monopole (mawn-o-pole) ...
A scent you hope not to detect in a wine. It means the wine was either made from moldy grapes or stored in deteriorating casks afflicted by mold.
Morgon (mor-gawn) ...
Moldy, a real problem
Noble rot in which the Botrytis Cinera mold leads to an excellent, usually very sweet wine ...
MUSTY: Moldy or mildewy smell. Resulting from wine made of moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
NEBUCHADNEZZAR: Oversized bottle holding 15 liters; the equivalent of 20 standard bottles.
Corked: A moldy odor and flavor from a fungus-infected cork.
Crush: Breaking the grape skins prior to pressing or fermentation and the season of the year when this occurs.
Moldy. Tasting of mold or rot. This fault occurs in wine that has been made from grapes attacked by gray rot, or in wine kept in casks that have been allowed to deteriorate.
Muscular. Big, robust and full-bodied, with an assertive flavor.
Musty - A damp, moldy aroma, often associated with TCA (a corked wine) but can also be present in some wines which are not corked.
High levels of this compound produce an unmistakably odor and flavor that many describe as that of moldy, wet cardboard or newspapers. At moderate levels, a corked wine takes on a musty quality; at lower levels, it seems lacking in fruit. Corkscrew: Device for removing corks from wine bottles.
Cork tainted wine can range from an absence of fruit that leaves the wine muted, to an undrinkable off flavor that reeks of moldy cardboard. A chemical called 2,4,6-Trichloroanisole, "TCA" for short, is the cause of cork taint.
Implies an unpleasant, musty, moldy smell imparted by a flawed cork. Cork can contain bacteria that will cause "off" flavors in the wine. Quality cork manufacturers bleach and process corks to minimize the chance of a bottle being "corked.
Musty: Having an off-putting moldy or mildewy smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
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Nebuchadnezzar: A giant wine bottle holding 15 liters; the equivalent of 20 standard bottles.
Describing wine with stale, moldy or mildewy smell.
Classic grape varieties that are used to produce the world's finest wines: Cabernet Sauvignon, Syrah, Merlot, Chardonnay, Sauvignon Blanc, Semillon, Riesling, Nebbiolo, Tempranillo and Sangiovese are some of the best known "noble" grapes.
Really interesting, almost "moldy" nose with tobacco overtones, giving way to honey flavors with a little punch of acidity. Long finish with fig/raisin notes. Bought a bottle to try with cheese.
Tabor Hill Winery ...
Corked: Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork.
Crush: Harvest season when the grapes are picked and crushed.
Cuvee: A blend or special lot of wine.
How you can tell: Dank odor and taste like wet newspaper, moldy basement or smelly dog. It's estimated that over 2% of bottles are tainted with TCA to some degree, making it the second most common wine fault.
Can I fix it?
MUSTY (also see DIRTY, CORKED).
A wine that displays unpleasant "mildew" or "moldy" aromas. Results from improperly cleaned storage vessels, moldy grapes or cork.
Corked or Corky Describes a wine with the off-putting flavor and aroma caused by a tainted cork; musty basement or moldy newspaper.
Delicate Describes light- to medium-weight wines, which nevertheless have intense flavors. A desirable quality in wines such as Pinot Noir or Riesling.
cork taint undesirable aromas and flavors in wine often associated with wet cardboard and/or moldy basements.
corked a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about).
Describes the moldy, damp basement smell or taste associated with cork taint.
Corked: A wine that's been affected by a bad cork. It usually smells musty or moldy, like an old, dank basement.
Crisp: The fresh, clean impression a wine of high acidity leaves on the palate.
Corky: A corky wine has an unpleasant odor and flavor of moldy cork.
Corolla: An individual grape flower before it blossoms.
As always, drink responsibly.
Don't store wine with foods that are capable of fermenting (such as cheese) or anything that might rot (fruits and vegetables). Moldy flavors can enter stored wine through the cork.
Make Watermelon Wine ...
A wine whose quality has been contaminated with a penicillin infection inside the cork or by chemicals used in the processing of the cork. The infection causes the wine to be unpleasantly musty, corky, and moldy. About 3% of wines worldwide are affected.
The bunches appear to be covered with a grey powder and eventually darken and drop. Yields are greatly reduced and wine made from this fruit taste moldy and oxidizes easily. In some climates, grey rot is a severe problem with most grape varieties.
Swirling helps to agitate the wine and allows more oxygen to have contact with the wine, which in turn releases aromas. It is important to smell a glass of wine before drinking to ensure that the wine smells healthy. A wine should never smell moldy, stale, oxidized, or vinegary in any way.
When it is used in musts, an inoculum of the desired yeast strain, usually called a pure yeast culture, is added. Musts are rarely pasteurized, although this process may be applied when they contain undesirable amounts of oxidizing enzymes from moldy grapes.
Musty: Having a moldy smell.
Oaky: Describes the aroma and taste of oak.
Oxidized: Describes stale or 'off' wines.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'
Perfumed: Refers to a delicate bouquet.
Smoky: Describes a subtle wood-smoke aroma.
Skip this part if you do not feel comfortable doing this (it takes a bit of practice to avoid spilling on the tablecloth). Take a sip of the wine to ensure that it is good and does not taste moldy or vinegary (Check out How to Taste Wine for more details on tasting wine).
Musty: Having a moldy smell. Oaky: Describes the aroma and taste of oak.
Neutral: Describes a wine without outstanding characteristics, good or bad.
Nose: See "Aroma"
Palate: The feel and taste of wine in the mouth.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.
See also: Wine, Taste, White, Flavor, Grape