Wine Flaws: Volatile Acidity Jamie Goode
So far in this series on wine flaws, we’ve considered an array of wine problems ranging from the animally, medicinal smell of Brettanomyces to the unpleasant, musty aroma of 2,4,6-trichloroanisole. This month, we turn to a wine flaw that isn’t a huge concern to most consumers, but is nonetheless a constant worry for winemakers: volatile acidity (VA). It’s relatively rare to see a wine being sent back in a restaurant because of VA, but th...This is only a preview of the article:
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