“That was a tough flight – I’m more tolerant than most, but someone needs to send the brett police to Chinon…”
Essentially, James and I briefly discussed the fact that Chinon (in France’s Loire Valley) would be making some lovely Cabernet Franc-based wines, if only the fruit in those wines wasn’t buried under the smell of barnyard.
Yes, I’m talking about brett. Again.
I can’t help it, I don’t want my wine to smell like poop, okay? There, I admit it!
- 07 Domaine Bernard Baudry Chinon: With that much brett masking the red fruit, a more suitable name might be "Domaine Barnyard Baudry" $18 C- #
- 06 Domaine Guion Cuvee Prestige (Bourgueil): Brambly red fruit & spice peeking out their heads from under a pound or so of fertilizer $14 C- #
James’ tweet really got me thinking that a) it’s NOT just me, and b) my samples might actually be indicative of the general quality of those regions’ wines.
Sorry to those who really dig Chinon, but I don’t subscribe to the belief that the concept of terroir extends to poop-aroma-inducing yeasts (and possibly dirty winemaking equipment). When the day comes that winemakers deliberately cultivate the wild yeasts that induce those off-odors, and it can be proven scientifically, then I’ll stop calling it a flaw and instead refer to it as a poor winemaking decision.
But until then, it’s a flaw.