 Do I have to taste it? Yes Is that character wine or is it a flaw? We're gonna talk about it in this video Hello, hello, hello welcome back to exotic wine travel the show that helps you drink adventurously So you can expand your palate and expand your mind. I'm your host Matthew Horky thanks to the team at Vin Natour in Italy an organization dedicated to The quality improvement of natural wines for sending us a wine faults kit We did a online tasting with some of the founders organizers have been at Natour last time and we're going to retaste them here for you today The first wine is tainted by ethyl acetate and acetate acid Acetate acid is more of this vinegar sort of smell and you can really taste it Some people may think that acetate acid actually brings a sense of freshness to the palate But with excessive amount is definitely not going to make the wine taste pleasant A lot of people confuse like ethyl acetate and acetate acid as just volatile acidity, but actually they're two quite different things It's so bad in the morning. I cannot. Oh, I like tissue paper Oh Get a mousiness now The next one we're looking at is a wine tainted by manateau, which is caused by lactic acid Usually that happens when you're starting your second fermentation when the sugar level especially fructose is very high What you get is a dislike sort of like a ropeiness in the palate It's kind of thick and viscous on the nose You definitely get a very strongly lactic a little bit cheesy kind of smell to it. It is bearable three beet root not awful For the first two red wine we're looking at Retardomizes however, a lot of people may not know that protonomizes they're actually different strains So we have for EP for EG and fall easy We won't look at fall easy today We look at fall EP and fall EG the first one that we are tasting has fall EP Which is much more towards the sweeter side of thing But it was not kind of like sweaty like animal like whereas fall EG is actually more of a spicy No, but at the same time It's also very overwhelming in higher amount and covers all of the fruit flavors This is why I don't understand about people who don't mind drinking faulty What it smells so bad that your your body should be telling you don't touch that stuff is disgusting This really smells like band-aid Five literally tastes like I'm licking a band-aid that I took off myself It's a rebel this morning. I thought this was smoke-tasting the tasting. It's not good, but it's not awful The last one we're looking at is acid elder high. Oh my god. I can't stand that It's it's a very strange smell. You know, usually with acid elder high It also comes with a little bit of ethnicity So what you get in low amount of that is actually quite class and like what you get in Amarone You know, like this sweet cherry smell but in high amount. Oh my it smells a little bit like nail polish It smells like something really dry like oxidized apple. Oh once you had it now that you will never forget it This is the worst one tastes like homemade wine bad homemade wine. Did you like that? I was to do it again So what do I say about wine faults? I Actually am not so keen to use the word wine faults I kind of prefer wine flaws, but at the same time it's still really not quite the right term Not even defects because I think that like a lot of a lot of those things that we taste they always Almost always come in a little bit amount in every single line So it's just really about how much they have how much each wine has that's sort of like defect and how balanced it is That's it. Um, I think what I learned was quite interesting was that that was the first time I tasted a wine deliberately tainted by 4 e g and 4 e p and then put side by side So that was very exciting because usually you get over right when it's just better than I said So that was fun. Yeah, I you know, what one man's fault is another man's treasure me Because I I'm more tolerant of things like bread than you are and a little bit more volatile city and natural wines You know just because they're you know classic faults different people are you know more tolerant of the other I think the one I learned most from was the bread that do the two different types of bread e p and e g Uh, seeing the bread doesn't we think of bread is just horsiness of leather of like old armpits But it can taste different in a lot of different ways and also for monitor as well I mean actually with a little bit of that amount, right? It does create a little bit of this Mami quality to wine so again exactly like what you said some people like it some people don't However, I still think it's very important to identify all of these things so that you can You can look at it in the eyes and like you figure it out, right? Do I like it or do I do I not you can only make real judgment when you actually can identify that it's present And like I said just because uh, just because they are faults. Maybe that you like them It's fine. Uh, other just understand other people don't like them So thanks for that tour for giving us this opportunity a lot of fun to taste, huh? I will see you guys soon. Hello. Thanks for watching. Hey, you made it to the end Make sure to subscribe to our youtube channel click the bell so you know when new videos are out If you like content like this check out our patreon page where you get some behind the scenes exclusive content. Thanks for watching. Cheers