Have you ever been around a big fire when a car tire gets thrown on? That smell is just the beginning of the problems.
In high school, I made 10 gallons of wine from supermarket off-brand grape concentrate and bread yeast. After the first fermentation was complete, I then put it through chaptalization in a second fermentation. We drank about a gallon of it, and called it weer as it tasted more like beer than wine. Then I put it out in the frozen backyard and made something akin to applejack by jacking it through fractional freezing. It was all drank by desperate high school kids. I might of had some Ohio late harvest wines that were somehow still worse though.
I love Turley wines (well, most of them), but the one bottle of Presenti we had was terrible. It tasted like it had ground up limestone in the bottle. I very much like drinking uniquie and different wines, even if they are not my style, but this one was just not pleasant.
I’ve had a lot of bad wines, but the bottle that sticks out the most so far this year is the 2016 Fess Parker “Big Easy”. I took a couple of bottles down to New Orleans during Mardi Gras this year to try for fun and we ended up dumping the first and not opening the second. I tried one again several weeks later with the same result. The wine wasn’t cooked or corked but just tasted so awful no one wanted to drink it. (and I’ve been known to drink through cork/oxidation issues on many occasions!) It’s not an expensive bottle by any means, but Galloni scored it 95 points so expectations were somewhat high. The review is glowing. The wine, not so much. Hopefully it was just bottle variation and others have had a better experience!
Not sure if this qualifies as wine, but I tried Stella Rosa about 5 years ago and nearly spit it out on my sofa. Truly a once in a lifetime experience.
Wait I just remembered I passionately disliked every single wine in the tasting room at South Coast Winery in Temecula. My dad and I stopped by after having lunch in the restaurant on site and we quickly spat about 4 wines until tapping out.
Worst wine I have ever tasted was one I made, Mourvedre from Elephant Mountain in WA, 4th or 5th leaf, new American oak, thinking I could replicate Clio and 100 year old vines in Monastrell, when my buddy John and I were drinking alot of big wines at the time.
It was like sniffing and drinking dried/crushed white pepper, couldn’t even blend it out…DTD.
What a dope I was…or am.
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2006 Tikal Alma Negra - Argentina, Mendoza (1.4.2013)
It is nothing short of ridiculous how heavy this bottle is; I’m sure somewhere out there is a magnum bottle that weighs less. Not surprisingly the wine is totally impenetrable in the glass. The nose is almost as massive as the bottle, showcasing very ripe sweet blackberry, sweet cherry and mint, along some nice savoury smokiness. Kudos to the last I don’t actually find the nose off-putting…which is too bad, because I would have been better off stopping there with this wine. The flavor profile is down right disgusting: totally overripe black fruit, harsh impure licorice and cloying sweetness which only gets more dominant towards the finish. I find myself grimacing after each sip. Alma Negra represents everything that I dislike in wine and actually I don’t even recognize it as wine. No acidity, no freshness, no balance. Avoid!
Posted from CellarTracker
Do wines have to be made from grapes to count.
If not want to register Mao Tai, a Chinese rice wine that can sell for megabucks and triggers my vomit receptor every time I smell it.
It is the only liquid to give Marechal Foch a run for its money.
Update
Actually described as a wine, i am afraid it is a liquor so doesn’t count but opens up its own category of disgusting fortified wines
+1
Had this alleged wine for the first time on the weekend. I’m quite certain that had it been blind I would not have identified it as Pinot Noir. Or as wine, for that matter. Chewing tobacco is plausible but I have no experience to confirm. Thick, hot, and a chemical finish. Sort of polar opposite of Pinot. It is staggering how something like this can be so popular.
Other candidates would be a Georgia Peach wine (I forget the brand, basic sugar and not enough alcohol to dull the senses, that someone brought on a sailing trip a while back) and a Magnotta CB Franc ice wine, thrust into my hand at a wine show some years ago, which tasted of boiled sweets; and finally a Sugarbush ‘Chardonnay’ (PEC) that was simply dire. (For the record, lest the last two examples give the wrong idea, I am very enthusiastic about many Ontario wines ).
2007 vineyard 29 aida…a 97 Parker rating which he called a La Mish look-a-like.
I would maybe cook with it
Anyone remember the ire this CT note drew from the producer?
2010 Hedges Family Estate Red Mountain (USA, Washington, Columbia Valley, Red Mountain) 5/2/2013
What a mess. Even my non-wine friends noticed how puckered their tongues were. Undrinkable. Drank this at a dinner meeting in Hartford. Menu cost $65.
Oh dear. There is a bottle in the cellar, we were given it last Christmas. I wasn’t sure what to do with it. Regifting brings moral quandaries plus the risk of an awful mishap if I forget who the donor was.
I have only had Meiomi as a 3rd or 4th bottle, but have never found it so bad to be disgusted by it. Just not something I want to drink.
Sangria!
The Horton Norton is the only Norton I’ve ever had. Made me swear never again.
DFW used to have a tasting room/bar serving Texas wines. They had a dessert wine made with pecans. I’ll never brush that taste out of my mouth.
How does one rate the worst wine they’ve ever had in the low 80s? A shockingly pampered existence? An imagination that allows there are wines over 30 points worse? That the worst wine they ever had was closer to perfection on the scale than it is to the worst a non-flawed wine can be???
Not spat out, but stopped after the second sip (whIch was taken out of disbelief).
I assumed that was a Suckling 80