Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
I need help identifying a wine fault or characteristic that’s boggling my mind. I opened a couple bottles of red wine, and they both had an intense tar or burnt rubber smell. Can you identify that wine flaw?
—Justin, La Jolla, Calif.
I’ve smelled both tar and burned rubber in wines, but to me they have two different meanings.
“Tar” is not an indicator of a flaw, and is only a negative quality if you don’t like the smell. But I rather love a touch of tar aroma. Along with rose petals, tar is one of the key prized aromatics in Italy’s highly revered Barolo wines. When done right, it’s an appealing resinous note, close to a spicy tobacco. But I can see why it’s not for everyone, and if it was overwhelming the wine, it might be too much.
Burnt rubber or tire aromas (especially if they seem a bit acrid, like they are on fire) are considered a fault associated with volatile sulfur compounds, or mercaptans. Those can be a side effect of reductive winemaking. Wines suffering from reduction can smell skunky, swampy, or even like onions, a struck match, or that burning rubber note.