What is your most disgusting style of wine?

[Paul_Miller]

If you’re in a winery in the middle of nowhere, and the winery says, “We’re the only winery that makes wine from this grape,” it’s probably going to be disgusting. There is probably a reason no one else is making wine from that varietal.

[Paul_Miller]

I was at a winery in Texas, and they had a dessert wine flavored with pecan.

[Anton_D]

I’ve been thinking it over: “Balla.”

[RichardFlack]

I was at a winery in Texas, and they had a dessert wine flavored with pecan.

Thank you for reminding me , years back on a sailing trip some people on another boat made us try a peach wine from Georgia (US). Not a happy experience. I had managed to forget until now.

[Bryan_Price]

Extra ripe Gamay that tastes like Welch’s grape juice.

[Bryan_Price]

My Italian friend cousin’s homemade white is atrocious. The red is worse.

Have you told him your opinion?

[Mariano_Chiaramonte]

I can’t drink any manufactured wine, those artificially sweet caramel aromas (almost like dulce de leche) are unbearable to me, regardless the varietal that they claim to be made of, those aromas are always present.
When it comes to a particular winemaking style, I don’t like, in general, over-ripe / over-extracted / high alcohol / low acidity wines, but I can drink a glass or two sometimes a bottle…

[Mariano_Chiaramonte]

All the wines my family serves me. Cheap awful stuff

Maybe I’m hanging out with the wrong Danes because they do exactly the same to me, with the aggravation that most of the time the stuff is not even cheap

[Phil_T_r_o_t_t_e_r]

My Italian friend cousin’s homemade white is atrocious. The red is worse.

Have you told him your opinion?

Did I mention Italian’s friend cousin?

[Guillermo_M]

Totally agree about the oaky butterbomb chards. Just the thought is revolting. I still don’t understand how they named that supermarket chard brand Butter. Ugh.

Also Rutherglen Muscat. I rue the day I read an article recommending it as the perfect dessert wine with pumpkin pie. I think 1/2 of the half bottle is still in my fridge from last Thanksgiving. It probably still tastes exactly the same.

Finally, Gewürztraminer. I just can’t deal with the lychee/watermelon notes (that I’m sure others love).

[Anton_D]

Oops, I forgot Gilroy Garlic Wine.

I was given a bottle in 1977 and still have it in the cellar somewhere.

[LasseK1]

All the wines my family serves me. Cheap awful stuff

Maybe I’m hanging out with the wrong Danes because they do exactly the same to me, with the aggravation that most of the time the stuff is not even cheap

Most Danes have an awful taste in wine!!! our wine consumption culture is stuck in the 90’s. Amarone is the pinnacle of wine for many

[Hans-Peter_Eisele]

Prosecco, because it has a distinct aroma of smelly feet.

[Paul_Miller]

Oops, I forgot Gilroy Garlic Wine.

I was given a bottle in 1977 and still have it in the cellar somewhere.

Marinade

[Jayson_Cohen]

Prosecco, because it has a distinct aroma of smelly feet.

I’ve never found one I like. Not sure about the smelly feet part.

[Jayson_Cohen]

The hyper-ripe, unbalanced, spiked
milkshake Zins and Pinots like the ones that Martinelli used to make and wines like that. The worst I recall specifically was probably 1999 Martinelli Reserve RRV Pinot, an undrinkable monstrosity at about 17% that a few of us tasted at a MoCool 2002 session. Just vile. Many people in the room that day liked this wine, which was a sort of revelation to me.

[DougS]

Anything with mousy taint or the vomit smell that comes from severe MLF bacterial problems is really disgusting to me. I mean that literally as I get a disgust reaction; my body tells me I should not be consuming it. A large percentage of natural wines I’ve tried that are marketed as such have one or both of these characteristics at least some times.

Oh, and almost all Pinotage.

[lleichtman]

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, it’s gross.

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

I know they are big here but I can’t stand Pet Nats.

[Mariano_Chiaramonte]

…Amarone is the pinnacle of wine for many

I can’t stop laughing because that’s exactly the case, this conversation took place a week ago:

In retrospective, I should have say “no”

Interesting enough, I think that the wine culture in Argentina is also stuck in the '90s and they have a particular obsession for a bunch of producers, any wine that has “Catena”, “Rutini” or “Luigi Bosca” are automatically consider top of the game.

[Paul_Miller]

…Amarone is the pinnacle of wine for many

I can’t stop laughing because that’s exactly the case, this conversation took place a week ago:
IMG_5404.jpg

In retrospective, I should have say “no”

Interesting enough, I think that the wine culture in Argentina is also stuck in the '90s and they have a particular obsession for a bunch of producers, any wine that has “Catena”, “Rutini” or “Luigi Bosca” are automatically consider top of the game.

I hosted a party once where very few if any of the guests were wine snobs. I got that Amarone from TJs in some large format bottle. It was a hit! People loved the wine and the huge bottle. Someone even took the empty bottle home with them. The bottle only cost about $25.