Scent & Scent Ability

  • Wine
  • by ADMIN
  • on OCTOBER 11, 2007
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It’s no one’s fault when a wine you uncork has a fault, so why do you always feel so icky when you nab a bad bottle? A new installation at Copia: The American Center for Wine, Food & the Arts aims to help us get over our discomfort with common wine faults like the dreaded spoilage yeast “Brett” by way of a new self-service station where visitors can sample tainted wines. For $1 per one-ounce taste, participants can smell and swill four faulty wines en route to a better understanding of what’s to blame when your Margaux smells like something that’s decaying in Aunt Mildred’s attic. Novelty aside, whether or not your knowing that the wet cardboard smell wafting from your glass (you’ll learn that’s the yucky compound TCA, or “trichloranisole”) makes the experience of scoring a bad bottle any less unpleasant is still up for debate. Open Wed. through Mon. 10 a.m. – 5 p.m., closed Tues. – 500 First Street, Napa, CA 94559 * Copia.org – (707) 259-1600 Contributed by: Courtney Cochran