What aroma might indicate a failure of closure in wine?

The presence of honey and caramel aromas in wine can indicate a failure of closure, particularly due to oxidation. This occurs when the cork or closure allows excessive oxygen into the bottle, leading to the wine aging prematurely. Instead of the expected fresh fruit characteristics, such as those found in younger wines, you might start to detect these richer, more developed aromas, which argue for advanced oxidation. This can result in the wine tasting flat or dull, rather than vibrant and fresh.

Freshness and fruitiness are typical of younger wines, indicating that a closure is functioning well. Green apples often point to a crisp and youthful style, while oaky vanilla aromas suggest presence and impact from oak aging rather than a fault related to closure. Therefore, the transition to honey and caramel odors serves as a clear signal that a wine's closure may be failing.