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.

This week we start our two-part look at fermentation and the Fun-Guys who make it happen. Cal is drinking something surprising this week.

This week at wine chat we have our first ever interview. Cal sat down with James and Dario from the Sydney Amateur Winemakers Club. To talk about the club and it's history.

If you would like to join up with the Sydney Amateur Winemakers Club you can visit their website https://www.sydneyawc.com/ or send them an email [email protected]