Although wine tasting is subjective and depends on personal preference there are definite wine faults which are not. Cork taint, excessive sulfides, volatile acidity (VA), brettanomyces, and oxidation are only a few. Most people are familiar with "corked" wine but an interesting wine flaw that is often unrecognized is Brettanomyces.
Wines containing Brett display aromas and flavors of band aid, barnyards, and medicine cabinets. This is caused by uncleaniless during the wine making process or a winery could unfortunately be stuck with the lingering Brettanomyces yeast in their cellar. Once the yeast has made home in a winery it is extremely difficult to eradicate.
If you have never smelled a wine effected by Brett or have trouble recognizing this wine flaw, pick up this bottle of Casa Especias 2011 Jumila and you will understand. It screams Brett! This wine smells like band aids and menthol and also has some beef jerky flavor on the palate.
I am not a fan of Bretty flavors so I would NOT recommend this wine for enjoyment. In fact I was extremely dissatisfied with this product and could not even drink it! However, if you are interested in learning about Bretty characteristics this would be a great example to learn from.
Casa Especias 2011 Jumila Blend
Varietals: 40% Monastrell (aka Mourvedre), 30% Syrah, 30% Tempranillo
Region: Jumila, Spain
Retailer: BevMo! (It was on the 5 cent wine sale)