What is a dead wine?

There's no official term called "dead wine" in the wine world. However, there are a few ways this phrase could be interpreted, each referring to wine that has lost some or all of its desirable qualities:

1. Spoiled Wine: This is the most common interpretation. It refers to wine that has undergone oxidation or microbial spoilage, leading to unpleasant flavors and aromas. These might include:

* Vinegary: This is a common sign of oxidation, where the wine has been exposed to air for too long.

* Musty: This indicates that the wine has been exposed to moisture and mold.

* Sulphury: This can happen when the wine has been exposed to too much sulfur dioxide.

* Off-putting flavors: Other undesirable flavors, such as bitter, metallic, or chemical, can develop due to spoilage.

2. Wine that Has Lost Its Freshness: Some wines, particularly those with high acidity, can lose their vibrancy and become "flabby" over time. This doesn't necessarily mean they're spoiled, but they may not be as enjoyable as they once were. This often happens to wines that are improperly stored or are simply past their prime.

3. Wine that is Lacking Complexity: This is a more subjective interpretation. Some people might describe a wine as "dead" if they find it to be simple, lacking in depth, or lacking in complexity of aromas and flavors.

It's important to note: While some wines might become less enjoyable over time, they're not necessarily "dead." Many wines actually develop complex flavors and aromas as they age, becoming more enjoyable over time.

If you're unsure about the quality of a wine, it's always best to err on the side of caution and not consume it.