Here’s a Quick Way to Tell if a Wine is Bad (VIDEO)
Wine Tasting Tips with MS Tim Gaiser: How to tell if a wine is bad
Ever open up a bottle of wine and wonder why it has that not so fresh feeling? Ever served a bottle of wine to your family and friends that you probably should have ditched down the drain? Well we sat down with Master Sommelier Tim Gaiser and he shows us How to tell if a wine is bad. In this video, Gaiser serves up his expert advice on how to think and drink like a Master Somm. Tim Gaiser is one of the best wine tasters in the world and in this wine video he is teaching us a few simple tricks to tasting wine like a genius. In our first video, Tim Gasier taught us practice makes perfect when it comes to wine tasting. In our second video, he is giving us even more wine education with a few tell, tell signs and smells on how to know if a bottle wine or a glass of wine is bad.
If you missed our first video with Tim Gaiser watch it here: How to Taste Wine Like a Master Somm
How to Tell if a Wine is Bad Video Text
Tim Gaiser: By the time you get to the palate you know what it’s going to taste like. If it surprises you, it’s usually bad. Something went wrong in terms of winemaking.
Monique Soltani: When you say, ‘bad,’ you mean a flaw?
Tim Gaiser: Yeah. There could be too much tannin, it could be poorly acidulated, where they add tartaric acid but they don’t do it at the right sequence during the winemaking, things like that. Maybe there’s a flaw you didn’t pick up on the nose. Chances are you picked up practically all the information you need on the nose.
Monique Soltani: A very common question I get from people is: How do I know if I got a bad bottle of wine? Is there a good way to tell if it’s bad ?
Tim Gaiser: If it tastes bad it’s bad.
Monique Soltani: There you go.
Tim Gaiser: There’s really good wines at every possible price point. Obviously, if a wine is flawed, it’d taste like vinegar. If it’s corked, it’s moldy, musty, dank, like old books and magazines. Taste it. If the aftertaste isn’t good, it’s not good.
Monique Soltani: What if it’s been set out for 90 degrees on the counter? What’s that taste going to be like?
Tim Gaiser: It’s going to taste Madeira. It’s going to taste cooked, baked, dried, leathery, and just weird.
Monique Soltani: Just plain-old weird.
Tim Gaiser: Weird. Once again, if you can’t get past a second or third sip, even if it was the only bottle of wine in the house and you still won’t drink it, it’s bad.
Monique Soltani: Sometimes you want to convince yourself because you feel guilty. If you’re at a party or you bought it and you don’t want to think that you just wasted $20. In our case, if I tasted wine and I know; you just know if it’s bad like you said. You don’t want to take it back to the wine store, but I will take it back if I think it’s bad. They’re usually grateful that you brought it back.
Tim Gaiser: They should.
Monique Soltani: It depends on the store, whether or not they’re grateful.
Tim Gaiser: Exactly. For them, if you . . . customer comes in with a bottle of wine that’s corked or who knows what’s wrong with it, and you give it to them, they return it. They call the supplier and says, “I got a bad bottle of X. I need to be credited or I need it replaced.” They can do that, so it’s not a problem.
Tim Gaiser Bio
Tim Gaiser is an internationally renowned wine expert and lecturer. He is one of 202 individuals worldwide to ever attain the elite Master Sommelier wine title and is currently the Director of Education for the American Chapter of the Court of Master Sommeliers Americas. He is also an adjunct professor for the Rudd Center for Professional Wine Studies at the Culinary Institute of America at Greystone in Napa Valley.
Over his 25-plus year career Tim has taught thousands of students in wines and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and wine distributors. He has experience in all phases of the wine industry – online, wholesale, retail, winery, and restaurant – including stints at Heitz Wine Cellars in the Napa Valley and Bix and Cypress Club restaurants in San Francisco, and Virtual Vineyards/the original wine.com. His client list includes Fosters Global Wines, Diageo, American Express, Evian, Pepsico International, Fiduciary Trust, Franklin-Templeton, Morgan Stanley, and Wells Fargo.
Tim has written for a number of publications including Fine Cooking Magazine and Sommelier Journal. He also writes for numerous wine and spirits clients including Champagne Perrier Jöuet, Wines of Germany and the Portuguese Cork Quality Association. Gaiser has served as the author and lead judge for the Best Young Sommelier Competition and the TopSomm Competition, the two major American sommelier competitions. Considered one of the leading wine tasters and educators, Gaiser was recently featured in the Think like a Genius Wine Master training product, created by the Everyday Genius Institute.
In addition to his role as Education Director, Tim is now focused on a large scale project involving the use of behavioral and neuro sciences to teach and improve olfactory and palate memory and synesthesia as they apply not only to wine, but to other industries including spirits, coffee, tea, olive oil, and perfumes. His cutting edge research in this area is increasing the awareness of how our minds recognize and code smells and tastes. He is using this new information to change how people teach wine tasting and other disciplines that involve the use of sensory evaluation.
Prior to developing his wine expertise, Tim received an M.A. in Classical Music. He played classical trumpet as a freelance professional and as an extra with the San Francisco Opera until 1988. Tim travels the world for his work and lives with his family in San Francisco.
Thank you to Fifth Floor Restaurant in San Francisco for letting us use their lounge and dinning room for this Wine Oh TV video.
Photo credit: Uncalno Tekno