The Wine Thread

TheRiddick · 03-15-2011, 08:06 AM

Moses,

Bottle aging IS personal taste and preference, many love tannic wines, many don't, any don't care either way. Not so with brett and TCA, they are physical faults and there is no such thing as "little" as they only gather strength with air contact. Ask Vinquiry and what they think of either one, they are clearly wine faults wine labs are looking for first and foremost. Half the Burgundy and Oregon Pinots are bretty and I have no idea how people even consider drinking those, I have yet to find a person who prefers rotten food (and there is no other way to explain brett for what it is). Would you eat a rotten apple? Something tells me you wouldn't.

If one doesn't smell either brett or TCA when they are clearly present in wine, then all I can say is one shouldn't rely on one's nose and palate too much.

I once tasted with a CA State wine competition judge, in a blind setting, and she simply could not pick up on a bottle so obviously bretty all 4 winemakers at the table couldn't and wouldn't even taste the wine it was so foul. And yes, she voted that bottle her Number 1 in the flight (although I am not sure if she simply did that to spite us). Best known wine blogger, also at the table, couldn't pick up on the brett as well and voted along with her, but then again he rates every bottle he tastes in the 8-10 (on 1 to 10 scale) and in his mind there are no bad bottles. Too bad that too many consumers simply follow others' recommendations without educating themselves on the subject.

mosesbotbol · 03-15-2011, 09:10 AM

Quote:

Originally Posted by TheRiddick

If one doesn't smell either brett or TCA when they are clearly present in wine, then all I can say is one shouldn't rely on one's nose and palate too much.

TCA is very subjective. I was at a port wine tasting with one of the most respected port wine experts in the world. He was the only one who did not notice TCA on one flight of port we had. I've heard that some can't discern TCA very easily. I can, but could hardly tell if it's oriental spice or spice box...

Quote:

Originally Posted by TheRiddick

Bottle aging IS personal taste and preference, many love tannic wines, many don't, any don't care either way. Not so with brett and TCA, they are physical faults and there is no such thing as "little" as they only gather strength with air contact.

That is why I mentioned pop and pouring some wines might go right beyond someone detecting either. If they were pop and pour and being judged, then those faults aren't as big.

TheRiddick · 03-15-2011, 09:45 AM

Quote:

Originally Posted by mosesbotbol

... I was at a port wine tasting with one of the most respected port wine experts in the world...

You're talking about Roy?

03-15-2011, 08:06 AM	#1
TheRiddick Non-believer Join Date: Jan 2009 First Name: Greg Location: Las Vegas Posts: 943 Trading: (7)	Re: The Wine Thread Moses, Bottle aging IS personal taste and preference, many love tannic wines, many don't, any don't care either way. Not so with brett and TCA, they are physical faults and there is no such thing as "little" as they only gather strength with air contact. Ask Vinquiry and what they think of either one, they are clearly wine faults wine labs are looking for first and foremost. Half the Burgundy and Oregon Pinots are bretty and I have no idea how people even consider drinking those, I have yet to find a person who prefers rotten food (and there is no other way to explain brett for what it is). Would you eat a rotten apple? Something tells me you wouldn't. If one doesn't smell either brett or TCA when they are clearly present in wine, then all I can say is one shouldn't rely on one's nose and palate too much. I once tasted with a CA State wine competition judge, in a blind setting, and she simply could not pick up on a bottle so obviously bretty all 4 winemakers at the table couldn't and wouldn't even taste the wine it was so foul. And yes, she voted that bottle her Number 1 in the flight (although I am not sure if she simply did that to spite us). Best known wine blogger, also at the table, couldn't pick up on the brett as well and voted along with her, but then again he rates every bottle he tastes in the 8-10 (on 1 to 10 scale) and in his mind there are no bad bottles. Too bad that too many consumers simply follow others' recommendations without educating themselves on the subject.