Wine Faults and Flaws. Keith Grainger

a fortified wine is being assessed, the alcohol will be in the range of 15–22% abv. We consider whether the wine has been fortified to a low level (15–16% abv), e.g. Fino Sherry or Muscat de Beaumes de Venise, a medium level (17–19% abv), e.g. Sherries other than Fino/Manzanilla, some vin doux naturels (VDNs), or a high level (20% abv or more), e.g. Port. The presence of the ‘hot’ aromas or palate that shows spirit tones indicate a flaw, as the spirit addition to fortified wines should be seamlessly integrated.

      2.7.7 Body

Body, sometimes referred to as weight or mouthfeel, is more of a tactile than a taste sensation. It is a loose term to describe the lightness or fullness of the wine in the mouth. Body should not be confused with alcohol, although it is unlikely that a wine low in alcohol will be full‐bodied. Generally, wines from cooler climates tend to be lighter‐bodied than those from hotter areas. Certain grape varieties usually produce light‐bodied wines, whilst others make full‐bodied ones. Although it is a huge generalisation, wines made from Sauvignon Blanc or Riesling tend to be fairly light in body, whilst those made from Chardonnay or Viognier maybe medium to full‐bodied. Of red grape varieties, Pinot Noir usually produces a lighter‐bodied wine than Cabernet Sauvignon or Syrah.

      The body of a wine is supported by its structure, made up of a combination of acidity, alcohol, tannin (red wines), and any sweetness. The structure may be thought of as the architecture of a wine.

      2.7.8 Flavour Intensity

      Flavour intensity should not be confused with body. A wine can be light‐bodied but with a very pronounced intensity of flavour, for example, a fine Riesling from Germany's Mosel region. However, as with the other aspects of style and quality, the flavour intensity of a wine will depend upon many factors in the viticulture and winemaking processes. Of particular significance is the yield in the vineyard, both per hectare and per vine. It is generally accepted that flavours of wines from high‐yielding vines are often more dilute and lack the concentration of those from vines with a low yield. However, this view has been challenged by some viticulturists including Mark Matthews, a professor of viticulture at the Robert Mondavi Institute at the University of California at Davis [15]. It should be noted that a low yield for one grape variety, e.g. Sauvignon Blanc would be considered high for another, e.g. Pinot Noir. Flavour intensity is one of the key considerations when assessing quality.

      2.7.9 Flavour Characteristics

The flavour characteristics perceived on the palate may closely replicate the aromas identified on the nose, but new flavours may emerge, and some characteristics previously identified may be muted. When noting individual terms, these may be linked to known varietal characters. Table 2.6 lists some of the flavours that may be perceived in white wines and the grape varieties or other wine components commonly associated with them. Table 2.7 lists some of the flavours found in red wines and their associated varieties and other wine components.

Table 2.6 Some white wine flavours and the grape varieties or other wine components commonly associated with them.

Apple	Chardonnay (cool climate), Riesling
Apricot	Riesling, Viognier
Asparagus	Sauvignon Blanc
Banana	Chardonnay (hot climate)
Butter	Malolactic fermentation completed
‘Catty’	Sauvignon Blanc
Citrus	Chardonnay (cool climate), Riesling
Coconut	Oak ageing
Cream	Malolactic fermentation completed
Creamy texture	Lees ageing
Elderflower	Sauvignon Blanc
Gooseberry	Sauvignon Blanc
Grapefruit	Chardonnay, Sémillon
‘Herbaceous’	Sauvignon Blanc
Herbs	Pinot Grigio
Honey	Chenin Blanc, Riesling, Viognier
Kerosene	Riesling (aged)
Kiwi	Pinot Grigio, Sauvignon Blanc
Lanolin	Sémillon
Lemon	Chardonnay, Pinot Grigio
Lime	Riesling (moderate climate), Sauvignon Blanc
Lychee	Gewürztraminer
Mandarin	Sémillon
Mango	Chardonnay (hot climate)
Melon	Chardonnay (moderate climate)
Nectarine	Sémillon
Nettles	Sauvignon Blanc
Nuts	Chenin Blanc, Oak ageing
Passion fruit	Sauvignon Blanc
Peach	Chardonnay (moderate climate), Riesling, Chenin Blanc
Pear	Chardonnay (cool climate), Pinot Grigio
Pepper – bell (green)	Sauvignon Blanc
Petrol	Riesling (aged)
Pineapple	Chardonnay (hot climate)
Roses	Gewürztraminer
TCP	Noble rot (Botrytis cinerea)
Toast	Oak ageing
Vanilla	Oak ageing (especially American oak)
‘Wet wool’	Chenin Blanc

Table