What is your most disgusting style of wine?

WINE TALK
1

What style of non-flawed wine do you find most disgusting? I have had too many tastes of CA chard with high oak and butter aroma, near gelatinous texture, no flavor, little acid, and a metallic finish. Hard to hold in the mouth.

The occasional New Zealand Sauvignon which smells not only like cat piss but rank body odor - also memorably unpleasant as a style but possibly easier to deal with than the liquified agar agar of some chards

Burned rubber Pinotage - pretty off-putting. I have heard the argument that burned tire in Pinotage is a flaw, but nonetheless, itā€™s gross.

What styles of wine can you not suffer beyond one taste?

2

Iā€™m not sure I would say ā€œdisgustingā€, because one personā€™s nemesis is anotherā€™s nirvana, but the only wine I really would not want to taste again is sparkling Shiraz! I was given a bottle of Banrock Station many years ago which we opened out of curiosity - it was weird, but not in a good sense!
Very recently, I was served a glass of white wine produced in Saint Emilion, which was 15Ā° - luckily, I was next to a houseplant.

3

All the wines my family serves me. Cheap awful stuff :sweat_smile:

4

Anything overripe and heavy. My brother in law brought a bottle of Opolo Zinfandel to dinner one time and it was probably the worst wine Iā€™ve ever had that cost more than $10.

5

Retsina. Havenā€™t had any in 45 years but can still taste it.

1 Like
6

[winner.gif]



The sparkling Shiraz has never been my thing. And not too long ago a friend brought a bottle of new world Pinot Noir that was 15.2% on the label and probably 7-9 grams of RS.

1 Like
7

I canā€™t stand Barolo when you get the rose petal mixed with tar and orange peel. Itā€™s like the potpourri on the back of old ladiesā€™ toilets in ā€œthe nice powder room for guestsā€. The only Barolo I"ve liked blind have been ones where no one else thinks itā€™s barolo either.

8

Which are the quintessence of nebbiolo aromas.

To each his own. Iā€™m happy to have one less person competing for my favorite nebbiolos. [cheers.gif]

3 Likes
9

At risk of getting carded by Mr. Gl@ason, I assumed Rob to be tongue-in-cheek.

Edited to add - Iā€™m wrong. He just repeated this heresy in another thread.

10

A certain well regarded WA state Rhone producer. I tried a handful and they all had a strong rotting swamp/cabbage component that seemed to be acute to my palate. I had them with people my palate generally aligns with and they certainly didnā€™t taste what I did. I guess I am hypersensitive to some chemical/organic component of their wines.

More to the question, I am also not a fan of Lambrusco. My cool kid card is in the mail.

11

I can tolerate almost any red wine. But I rebel against cheap and terrible white wineā€“particularly the oaky/buttery/blowsy/fat new world Chard mentioned by OP.

Whatā€™s ironic is that for the most part, on average I find more value in white wine, more variety in white wine, and probably more enjoyment in white wine. Itā€™s just the bottom of the barrel that I canā€™t do.

1 Like
12

Agree on the retsina, a wine that I find almost undrinkable.

13

Pinotage and big, goopy West Coast reds.

14

Any aromatised wine that isnā€™t part of a cocktail. I havenā€™t developed a taste for dry sherry outside of cooking, but I keep trying. Along these lines, not much of a fan of tawny port.

15

Define flawed? Iā€™ve sat at a table with Harry Karis while he pontificated on the exceptional nature of CdPs from the 50s and 60s that all smelled the exact same - stewed prune and horse shit - due to brett. One could never have guessed we were drinking different decades of wines from either the wines or my tasting notes as they had all turned into the exact same profile. So bretty older CdP is up there. But if you think brett is typically a flaw, like I do, then I suppose extremely over ripe super syrupy reds.

Iā€™ve had a very famous australian winemaker disclose that certain grenache he was bottling at ā€œ15.5ā€ was actually near 18% (to avoid fortified status and tax and sale restrictions). It tasted a good bit like awful port. Syrupy, hot, sweet, and thick. I found it tiring to get through even a few sips, and would gladly have switched to a $9.99 Kendal Jackson butter bomb chard.

Bum wine is the obvious winner, though. Anyone who has had Cisco Red knows what Iā€™m talking about. I mean, ā€œRedā€ isnā€™t even a friggin flavor.

16

The phrasing of the subject line keeps cracking me up. I keep picturing someone walking into a wine shop or a tasting room and saying, ā€œexcuse me, what is your most disgusting wine?ā€

17

Wines industrialized to ā€œonlyā€ being a beverage, prefer beer anytime, or even sticking with water.

One grape I tried to like yet always failed (so far and admittedly havenā€™t tried in quite a while) is red Grolleau. Wouldnā€™t call it disgusting but probably on of my least preferred variety.

18

Natural wine. With only a few exceptions, it all smells like rotting vegetables or a science experiment gone terribly wrong. Tastes bad, too.

There are grapes and regions I like less than others, but I can tolerate pretty much any well made example of even the grapes I donā€™t like much. Only natural wine is disgusting to me.

1 Like
19

Natural wine. With only a few exceptions, it all smells like rotting vegetables or a science experiment gone terribly wrong. Tastes bad, too.

There are grapes and regions I like less than others, but I can tolerate pretty much any well made example of even the grapes I donā€™t like much. Only natural wine is disgusting to me.

Edited to add that I did find the one sip I once had of Scarecrow to be disgusting and intolerable. Others at the table loved it, so I assume it was a correct bottle.

20

Maybe the only thing I would call ā€˜disgustingā€™ are the citrus wines I tried in Florida and blackberry wine in Tennessee. With apologies to Herb Ertlinger, fruit wines (non-grape) just arenā€™t a match for my palate.