Welcome to the Weekly Wine Quiz!
Based on feedback from ever-so-vocal-and-intelligent peeps just like you, I do not supply the quiz answer directly in the post – you will need to tune back in later in the comments section for the answer. So you can put your answer in the comments for potential bragging rights later (not that you’d gloat… too much…).
This week we’re kicking off the next WWQ theme, which has to do with a geeky topic that we all hate to face as wine lovers but chances are we cannot, alas, entirely avoid: stinky wine faults. Sooner or later you’re going to run into one of these, so you might as well embrace the fact of the stank and know the enemy!
“Taint” Too Good
Sometimes good wines just go… bad! Meaning, of course, that chemical faults can often ruin an otherwise perfectly good bottle of vino. Do you know which chemical compound causes what is known as “cork taint?”
- A. mercaptans
- B. 2,4,6-trichloroanisole
- C. Butyric acid
- D. Sulfur Dioxide
Cheers – and good luck!
