The Wine Thread

[TheRiddick]

Originally Posted by maverickdrinker

CdP that you might want to consider picking up as well

Pegau
Beaucastel

You must really love brett... These two are notorious for it.

[mosesbotbol]

Originally Posted by TheRiddick

You must really love brett... These two are notorious for it.

A little brett goes a long way. I thought the most recent vintages aren't as "bretty"?

[TheRiddick]

Originally Posted by mosesbotbol

A little brett goes a long way. I thought the most recent vintages aren't as "bretty"?

Yeah, this is Parker's most "popular" misconception that, unfortunately, has been bought by consumers. How does one "control" how much brett in in wine?

Funny, as I was having an online "discussion" with Parker on the subject and he pulled a bottle of Pegau out of his cellar and then immediately posted online that his bottle was "whistle clean", Laurence chimed in and said that ALL Pegaus have brett. You should visit the cellar/winery, its disgusting (mold on walls, barrels, etc.) Brett, from a technical standpoint, is the the single worst problem a wine can have.

[mosesbotbol]

Originally Posted by TheRiddick

You should visit the cellar/winery, its disgusting (mold on walls, barrels, etc.) Brett, from a technical standpoint, is the the single worst problem a wine can have.

It's bad due to hygiene of the wine making facility. I can see if you are running a sterile and top notch facility and "add" brett like some beer makers due, but this is not true in Rhone wines. I don't mind a little brett in CdP as it is considered "terrior" to some extent, but brett can get out of control and dominate a wine in no time.

I doubt anyone would add brett to wine.

As for Parker, he knows when it's "pop and pour" the Brett may not come out, but it will sitting in the decanter for any real amount of time.

[landhoney]

Originally Posted by TheRiddick

How does one "control" how much brett in in wine?

K-met and sterile filtering then blending? Seriously though I have no idea, guess it doesn't work like that in most cases.

Its interesting to me as a former wine researcher for the University of Maryland we hated Brett, but actually kept carboys of flawed wine for educational purposes, we would have flawed wines to clearly show what a 'flaw' tasted like. Whatever Brett strain(s) we had up there had the classic 'mousy' character, funny as I don't recall getting that flavor/character in any beer.

Now as a beer brewer who loves wild/sour ales I am adding Brettanomyces intentionally to my beers.