Quote:
Originally Posted by TheRiddick
Another way is to go a beer supply and ask them for brett cultures, mix them with any wine of your choice, guys there should be able to give you instructions on how to innoculate a bottle of wine with brett, cheap and efficient. That might be your best bet at tasting same wine with and without brett (buy a cheap bottle of clean wine, say, a Fetzer/Beringer/Sebastiani red).
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Interesting idea, I like it. Easy to do a side by side comparison as well, but you forgot the waiting part, especially in a relatively (compared to unfermented beer) dry wine it will probably take at least a few weeks to show up in the taste, correct? I really have no idea as this method is pretty unique.
Also, if you go this route make sure the mixed culture does not contain Lactobacillus or Pediococcus, many of the mixed cultures that contain Brett for beer brewing contain one or both of these as well as a normal yeast strain. They sell the individual Brett strains on their own, but I think most all of the mixed cultures have Sacc, Lacto, and/or Pedio (Lambic Blend, Roeselare, Berliner Weisse, etc.)