There are certain aromas and flavors in wines that even the most open-minded wine lovers cannot stand, but others don't view as flaws.
In a recent blog post
, editor at large Harvey Steiman discusses this polarizing power, sharing how he hates the barnyard aromas of Brettanomyces
-affected wines, but his fellow wine-loving pal enjoys the funkiness. As they say, to each their own. As the natural wine
sector has gained in popularity, some wine drinkers are more likely to accept a wine's "faults" as authenticity. We want to know if you tolerate "off" characteristics or if there's one you absolutely try to avoid.