Question: Recently tried a few wines that showed a rubber smell. What is that and how can you get rid of it?
Answer: Probably a sulphur issue or mercaptans – giving off those rubbery strong onion & garlic aromas. Also can be the result of a reductive style of winemaking or screwcap closure (resulting in an absence of oxygen) that may be improved by decanting the wine. Another thing to try is adding a penny (an old one made of real copper) into the decanter or your glass. Not always totally successful but usually helps. Just like trying that trick of plastic wrap for a corky TCA problem. Good luck.
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I have heard participants in the various tasting groups in which I belong refer to “baby rubber bumpers” aromas in older Meursault. I kinda think i get what they are describing, but I really have no idea what it really is. Have you ever heard this description before, especially for older Meursault?