Articles Tagged brettanomyces
I’ve long waged a sort of mini-war (no height jokes!) on brettanomyces.
Equating it to barnyard, horse sweat, and Band-Aid stinkiness in vino, as someone who’d personally rather go for the naked, unabashed, nowhere-to-hide purity of wines like Mosel Riesling over the bombast of overdone modern red wines, I hated how Brett buried wines in its heinous off aromas.
Or so I thought.
It turns out that I actually like Brett aromas, and that my previous stance on Brett equated to blinkered, philistine, pig-ignorance on my part. That’s the conclusion to which I’ve come after chatting with Master of Wine and all-around vino bad-ass Christy Canterbury.
After watching a replay of Canterbury’s webcast on Brett for the French Wine Society, I was so shocked-and-awed that I asked to feature her in a quick introduction to Brett for my Answers.com gig (graciously, she agreed).
It turns out that Brett is not only responsible for much, much more than Band-Aid, horse sweat, and sheep excrement (which I hate) in wine, but also in some cases imparts several other more pleasant aromas like bacon (which, of course, I like, because everyone likes bacon).
Now, I knew that already, but what I didn’t previously know turned out to be downright revelatory for my future wine enjoyment. [ Editor’s note: I am quite sure that some of you geeks are going to laugh heartily at the fact that I didn’t know this already. Cut me some slack, I’m not a winemaker, nor am I a chemist (my PhD-holding older sister is, though). For those geeks among you who do not want to cut me the requisite slack, I’ve got a middle finger to which you need to be introduced.]…
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Welcome to the Weekly Wine Quiz, peoples.
Based on feedback from ever-so-vocal-and-intelligent peeps like you, I supply the quiz question each week, but do *not* supply the quiz answer directly in the post. That’s because YOU are supposed to supply the answer in the comments, and then tune back in later today in the comments section for the official answer. Because it’s more fun to keep you in suspense (and I’m a jerk like that). To make the suspense worse, I might be delayed in getting around to posting the answer since I’m on the road (again, again, again) this week – your patience is of course appreciated!
Today continues our recent theme on oak, with a decidedly stinky twist…
Hold Your Nose!
Wine barrels are often blamed as the culprit behind the animal and rubbery aromas associated with contamination of wine by yeast of the genus Brettanomyces. What is generally considered the perception threshold of “Brett” above which most people will be able to pick out those aromas?
- A. 500 mg/l
- B. 700 mg/l
- C. 750 mg/l
- D. 900 mg/l
Cheers – and good luck!
No, I’m not kidding.
The fact that the Australian Wine Research Institute researches have sequenced the Brettanomyces genome is, potentially, the single most important piece of news to hit the wine world since it was discovered that malolactic fermentation could be controlled. In terms of newsworthy impact, it makes Scarecrow’s busting of the Premiere Napa Valley auction record look like the equivalent of your regional free paper running a headline like “Local Youth Paves Driveways.” And for me, it makes the recent Pancho Campo/JayMiller/Wine Advocate pay-for-play tasting controversy taste like small beer.
For those wondering what the hell I’m on about here, last week I was sent a link to a Decanter.com article titled “‘The enemy’ at bay: scientists crack brett gene code” by a fiend via email (the subject line: “Finally, some good news! What will Bobby P. do??”).
The story, in a nutshell, is that Brettanomyces – the spoilage yeast responsible for creating aromas in wine that range from a hint of smoky meat to horse sweat to downright pungent, mousy-barnyard-droppings-wrapped-in-Band-Aids – has had its genetic code cracked by a team of intrepid Aussie-based scientists.
Why the big deal? Because it means the wine world is closer than ever to finding a way to control Brett yeasts – and until that day comes, I stand fast in my resolve when I tell you that Brett is not terroir, and is not really an element of added complexity; it is a flaw (and if someone’s wine happens to have the relatively inoffensive meaty kind of Brett, they’re not necessarily uber-talented winemakers or viticulturists adding a dash of complexity to their final product; odds are they’re just lucky)…
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Ok. I know I’m not totally alone in thinking that Brett is a flaw. Or at least I’m pretty sure I’m not alone.
Helloooooooooo? Is anyone out there….???
The minor bought of vinous paranoia has to do with what seems like my inclusion in rarefied company, and I mean that in the “two percent of patients have a severe allergic reaction” sense or rarefied, and not in the “Emmy-award-winning drama for the seventh consecutive year” sense. You see, sometimes, it feels like I’m part of a group, rather tiny in number, that thinks a certain range of smells – barnyard, band-aid, and (putting it in the most polite context I can muster) “dirty diaper” – aren’t indicative of terroir, or the almost-as-ubiquitous “character.”
Call it the anti-brett clan, maybe?
It’s the group that classifies the presence of brettanomyces (a yeast that imparts aromas of band-aid, barnyard, and sometimes meaty funk to wines) as… well, as a flaw. No different than the unpleasant, musty odor cork taint, or the rotten-egg stench of sulfer.
Especially since, with increasing frequency, I seem to disagree with both the famous and not-so-famous wine critics and reviewers on how wines should be rated (in terms of recommending them to others) when those wine (to me, at least) very clearly display classic (nasty!) characteristics of brett.
I know that wine appreciation is subjective, and one person’s swill is another person’s prestige cuvee, but do people really enjoy the smell of band-aids and barnyard in their wines? I sure as hell don’t – and while I enjoy a touch of funk in some of my wines (the kind that smells like Slim Jims, or smoked meat), my prevailing thought for some time has been that brett is actually a wine flaw – yes, even the interesting meaty funkiness that I happen to… well, not like exactly, but not hate, either.
I say this because brett yeasts cannot yet be controlled, and until such time as they can be controlled (so that winemakers can ‘dial-in’ the amount – and type, as there are many brett yeasts and they impart different ‘flavors’ of off-beat funk) then whether or not the wine has pleasant smoked meat characteristics or instead smells like one of my daughter’s diaper blow-outs is almost entirely dictated by chance.
The aspect that has me questioning my sanity in all of this is that other people seem to like those wines – lots of people… and in some cases, they seem to really like them.
Other people like Robert Parker and Stephen Tanzer, for example…
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