AnuvaBlog

Put it back in the horse. Sometimes all it takes is a whiff of barnyard funk to identify the presences of Brett in a wine.

 

Brettanomyces, better known as“Brett” is a yeast found in many wines. During production wines are at risk for developing “guests”. Brett often invites itself in and grows eagerly inside barrels and all over wineries with less than pristine sanitation.

 

 

A horse is a horse but there are 5 different strains of Brett, which run a gamut of aromas, from wet saddle, to medicine, Band-Aids and even hickory BBQ. Some feel that Brett is a flaw and is indicative of poor production. While others feel a little Brett does the body of a wine good.

Caramello Patti’s beloved Cabernet Sauvignon has a bit of that familiar twain. Anyone who has been to visit his winery would imagine Brett is growing in every nook and cranny. But his wine is undeniably one of the best in Argentina.

 

Traditionally Brett was mistaken for unique terroir in many European wines and has attributed to the styles and flavors of many old world earthy wines. Today the debate is heated.

 

Tim Watson’s article, When Sanitation Meets Wine Style on BNet http://findarticles.com/p/articles/mi_m3488/is_9_85/ai_n6245126/?tag=content;col1 explains the controversy around this pesky little minx.  Wine critics tend to jump to one side or the other.

 

But regardless of what Robert Parker or any other Tom Dick or Harry have to say, you have the final word. If you try a wine with that old familiar something, it’s probably Brett, you be the judge, wine friend or foe.