Just because a wine is natural does not mean that it is good. The knowledge of how to make clean natural wines year in, year out is quite extensive and the boom in natural wine unfortunately also brings many faulty products from ambitious but not yet sufficiently experienced winemakers onto the market. Here is a breakdown of the possible faults in wine:
Acetic acid:
Brett:
Mouse:
Oxidation:
Reduction:
Volatile acidity:
If a flaw is clearly noticeable in the taste, the wine is unbalanced, difficult to drink and cannot be stored.
In special cases, it takes an experienced palate to recognize the difference between a “fault” and a “quality characteristic”.
In very difficult cases, only time will tell. Then both a negative and a positive surprise is possible.