Bacterial Spoilage

Definition:

When wine gets hijacked by freeloading microbes that turn your beautiful bottle into a science experiment that smells like gym socks marinated in vinegar. Basically, it’s your cue to pour one out… straight down the drain.

Why it Matters:

Here’s the deal; wine is meant to taste like fermented grapes kissed by the gods, not like something scraped out of a locker room. Bacterial spoilage sneaks in when rogue microbes crash the party, producing off-flavors, funky aromas, and the kind of palate punishment that even your worst ex doesn’t deserve.

In cocktails and bartending, understanding spoilage is a hidden superpower. That vermouth, sherry, or wine-based aperitif sitting on your back bar? Yeah, it’s not immortal. Let it oxidize or catch some bacterial hitchhikers and suddenly your Negroni tastes like salad dressing. Knowing when to toss and when to pour keeps your drinks tasting crisp, balanced, and worthy of that “bartender’s choice” nod. Spoilage isn’t just gross... it’s brand sabotage in a glass.