== New section (or article) on wine faults? == 

 I propose a new section on wine faults, as this is a common source of anxiety for people that buy wine (retail or in restaurants). 
 * Oxidation 
 ** Acetaldehyde (rotten apple, sherry aromas) 
 ** Acetic acid (vinegar smell) 
 ** Ethyl acetate (nail polish remover, glue, or varnish smell), a.k.a. volatile acidity 
 * Sulfur 
 ** Sulfur dioxide (matchstick smell) 
 ** Hydogen sulfide (rotten eggs) 
 ** Mercaptans (onion, rubber, or skunk), a.k.a. bottle stink 
 * Fungus/yeast 
 ** Refermentation (prickle/fizz sensation not from carbonation, funky aromas) 
 ** Brettanomyces (horsey, wet saddle, band-aids, rancid bacon), agreeable in small amounts 
 ** Cork taint (cardboard, mustiness, wet dog)