What is your most disgusting style of wine?

[David_Baum]

NZ SB. I hate grapefruit

[Ben_M_a_n_d_l_e_r]

I wouldn’t say I find any unflawed wines disgusting, but my least favorite style of wine is carbonic Gamay. I keep trying to like it but thus far I have failed. One day, I hope.

[Mikael_OB]

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 don’t like much. Only natural wine is disgusting to me.

Taste differs and not to argue over your preference but sometimes I feel Natural is used rather narrow when mentioned in a negative sense.

Agree on bad natural wines being shitty. Non natural bad wines can be shitty as well. Personally taste will determine what is more disgusting of the two

Maybe a matter of definition of course, think I mentioned somewhere in past threads, that the heights are high and to me many of the great wines incl. DRC (not sure I’ll ever have the pleasure but that’s another story) for example is somewhat of natural winemakers.

To make the best wines (true to terroir) I would argue that it’s not possible to work in any other direction than towards “natural”. However they work in that direction to make the best wines possible, not to be natural for the sake of it.

[Ian_Sutton]

For those wanting to give Sparkling Shiraz another go, I’d especially recommend Primo Joseph.

[Ian_Sutton]

For myself, Chateau Chalon would be difficult to try again, which is a shame as I bought two bottles of it. The first did not go down well.

[alan_weinberg]

so-called natural wines, then sous voile.

[LasseK1]

Saying that you don’t like natural wines (if we are talking no sulfites added?) is like saying you don’t like riesling or chardonnay. Thoundsands and thousands of natural wines are made in different styles, also wines that a not overly dominanted by brett, VA and other “funky stuff”.
I am not the biggest riesling fan, but i don’t disregard that good examples exists.

[Neal.Mollen]

My most disgusting style of wine? I don’t make wine, so none.

[Arjan_Stavast]

When I started out on my wine journey, I thought I should like natural wines. Went through a lot of them and some were absolutely awesome (l’Anglore for example).

What really put me off though was the taste of sauerkraut I found in many reds, especially from the Loire (Tue Boeuf in particular if I recall correctly). And not even the nice sauerkraut with cream, bacon and potatoes. This was the stuff straight from the barrel!
Curious what caused that actually…

[Paul_abbott]

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 don’t like much. Only natural wine is disgusting to me.

Agreed, we had a taste of a natural Italian white at the weekend. The taste immediately took me back to the badly made wines I started with in the 1980s.

[AndyK]

Most Shiraz (I get this distinct bubblegum note in a lot of them that I really don’t care for), high octane wines that remind me of Port, highly oaked white wines.

[Otto_Forsberg]

Saying that you don’t like natural wines (if we are talking no sulfites added?) is like saying you don’t like riesling or chardonnay. Thoundsands and thousands of natural wines are made in different styles, also wines that a not overly dominanted by brett, VA and other “funky stuff”.

This. Saying one does not like natural wines because they all are funky and weird and awful is like saying one does not like Californian wines because they all are over-oaked, super-ripe and awful.

What really put me off though was the taste of sauerkraut I found in many reds, especially from the Loire (Tue Boeuf in particular if I recall correctly).
Curious what caused that actually…

Usually this is a careful combination of VA, a bit of reduction from aging on the lees and still somewhat noticeable MLF note in younger bottles. Yes, I’ve had that slightly greenish, slightly skunky note in Tue-Boeuf wines. Fortunately it blows off with some aeration and many Tue-Boeuf wines are pretty darn lovely as long as they don’t get too funky.

[Raymond_Osborne]

I can’t stand Barolo when you get the rose petal mixed with tar and orange peel. It’s like the potpourri on the back of old ladies’ toilets in “the nice powder room for guests”. The only Barolo I"ve liked blind have been ones where no one else thinks it’s barolo either.

I love that combo in Nebbiolo but for whatever reason, when I have Barolo Chinato, and maybe it’s the gentian or quinine, I get the really strong smell of old lady powder room.

[Raymond_Osborne]

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, “excuse me, what is your most disgusting wine?”

You never walk in a store and think, “wonder what the foulest thing in here is”?

[John_Glas]

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 didn’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.

Give you half price for your Cayuse! Now if you were talking about an overipe, highly scored Washington State Cabernet I could get behind that!

[John_Glas]

Most Shiraz (I get this distinct bubblegum note in a lot of them that I really don’t care for), high octane wines that remind me of Port, highly oaked white wines.

You don’t like Dubble Bubble Grape Gum?

[Kirk.Grant]

I am not a fan of Cayuse, there is an “off” smell that I find offensive in about 75% of the wines; I shouldn’t be smelling raw-day-old scallops in Syrah, nor burnt rubber.

I am also equally offended by Caymus, somewhere between 2010 & beyond there was a serious style shift that I just can’t stomach.

[Josh_Grossman]

I am not a fan of Cayuse, there is an “off” smell that I find offensive in about 75% of the wines; I shouldn’t be smelling raw-day-old scallops in Syrah, nor burnt rubber.

I am also equally offended by Caymus, somewhere between 2010 & beyond there was a serious style shift that I just can’t stomach.

I’ll never buy it because of the atrocious design. I’d be mortified to ever serve something in that bottle.

[RichardFlack]

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

Retsina is wine? I thought it was secreted by pine trees.

[Noah_C]

I generally am a big nebbiolo fan, but the absolute most disgusting wine I’ve ever had was a 1967 Gattinara that was way over the hill. Some of these way-too-old nebbiolo based wines develop an absolutely revolting metallic taste that gets up in your sinuses and refuses to leave. Just awful. I’ve experienced it a few times- but that Gattinara was the absolute pits. It really does feel like I’m drinking something toxic.

For all the Pinotage haters out there, Fort Ross might change your mind It’s a winery out in the Fort Ross Seaview AVA on the extreme Sonoma coast founded and owned by a South African couple. They concentrate on Pinot Noir and Chardonnay, but make a varietal Pinotage, as well as a blend of 95% Pinot and 5% Pinotage called Symposium. Both are quite lovely.