Is there a clear scientific line in the sand between faults and flaws or is it blurred by personal taste?

Should we examine flavour as something apart from the wine being the aggregate of chemical and microbiological transformations?

We’re talking about faults which are definitely faults - and flaws which may be a matter of opinion or tolerance. We discuss brett, VA and mousiness and excess sulphur in wines and how we each feel about these various faults/flaws.

We also test drive a bottle of Chateau Musar 2004 – hear our reaction.

This episode was brought to you by Doug Wregg, Emily Harman and Jamie Goode.

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Emily

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