This week Cal and Cam delve into fining agents, and the contention surrounding their use. Quite the thread on quite the cable knit jumper.

This week Cal spoke to Nic Midgley of Abinett wines, owner of a small scale winery located in Marrickville of all places.

Nic's Instagram https://www.instagram.com/abinett_wine/-

Website were you can buy her wine https://abinettwine.com.au/

On the 23rd Nic will be pouring her wines at Famelia in Enmore, more information here https://www.famelia.com.au/products/winemaker-tasting-nichola-midgley-of-abinett-wine?srsltid=AfmBOoqhd6QiHtWUrWziHGzH-pLonzSugiNe7XXabcChcfwJ5sl64c6v

As we approach the end of our journey through faults and taints we reach the obscure and unusual flaws. Some of the harmless, some of them lost to time, and some of them just weird.

This week Cal and Cam look at the ying and yang that is Oxidation and Reduction in wine. Some of the most common yet often the most poorly understood wine faults.

Get your mousetraps ready, this week Cal and Cam tackle one of the most objectionable faults in wine - mousiness, and other undesirable faults caused by Lactic Acid Bacteria.

This week Cal and Cam discuss what it means to be "Bretty". One of the more controversial faults, Brettanomyces is commonly misunderstood and has even been lauded as a sign of quality and terroir.

In this episode of Wine Chat, Cal and Cam talk Cork, Taint, and everything in-between.

Continuing their course of Wine Faults, this week Cal and Cam look at Volatile Activity - when wine becomes vinegar.

Cal and Cam start a new course looking at wine faults. Is there such a thing as too perfect?

We return this week to continue our conversation around ferment health. This week we’re specifically looking at stuck and faulty ferments, how to diagnose them and what can you do about them.