Warning Signs

Scents of wet cardboard, wet newspaper and wet dog.

The Cause

Cork taint is a chemical compound called TCA (2,4,6-trichloroanisole), which lurks in some corks and damp surfaces such as wine barrels.

Drink or Dump?

Dump

Warning Signs

Extremely muted, or nonexistent aromas and flavors.

The Cause

Could simply be too young. Or, if the wine recently traveled and was seriously shaken, it may have bottle shock.

Drink or Dump?

Drink 

“It could change for the better the next day after opening,” says Madrigale. “Wine is a living, breathing thing. Give it a chance.”

Warning Signs

You already know forest-floor on the nose can be desirable in a mature wine. But if it only reeks of wet mushrooms, it’s passed its prime. A dead wine will taste and feel hollow and one-dimensional.

The Cause

You held out too long.

Drink or Dump?

Dump

Warning Signs

“Aromas of spoiled butterscotch with white wines, and bouillon cube and—yes—vomit in reds,” says Madrigale. Other tells: An orange hue on a wine that should be straw or pale yellow, or a deep brown color on a recent-vintage red.

The Cause

Exposure to too much air during winemaking, or through a faulty cork.

Drink or Dump?

Dump

Dump if it’s heavily oxidized—it will upstage the wine’s complexities. If it has just a tinge, take a sip (it’s safe) and see if you like it. Some people actually enjoy a little oxidation, says Madrigale.

Warning Signs

Sulfur, lit match and burnt rubber.

The Cause

The opposite of oxidation, reduction occurs when the wine isn’t exposed to enough air during winemaking.

Drink or Dump?

It Depends

Madrigale says your wine may recover if you decant with a copper-based penny or two (minted pre-1982). Copper can kill off mercaptan, the stinky sulfur dioxide compound created during fermentation.

Warning Signs

Rotten egg smell, typically coupled with a prickle in your nose and throat as you sniff it.

The Cause

Sulfur dioxide gas helps prevent spoiling, but too much can affect the wine.

Drink or Dump?

It Depends

Madrigale says your wine may recover if you decant with a copper-based penny or two (minted pre-1982). Copper can kill off mercaptan, the stinky sulfur dioxide compound created during fermentation.

Warning Signs

Scents of horse stable, Band-Aid and a high school locker room.

The Cause

Brettanomyces, a naturally occurring yeast, landed in the barrel and reproduced in the wood, tainting the wine.

Drink or Dump?

It Depends

“Brett is good in small doses. It can give the wine a little complex funk,” Madrigale says. “But if it’s all you taste, dump it.”