Brettanomyces
Wines Tagged With "Brettanomyces" View More
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"Brettanomyces" on Snooth
Gregory Dal Piaz
A touch of VA, black cherry, gamy, leathery, a bit of brett but instantly identifiable as Burgundy with a lovely sweetness to the fruit brought out by the background notes of bitter and medicinal herbs. All wrapped up in...
Jean-Pierre Charton, Bourgogne Pinot Noir, "Champ de Perdrix" 2006
Starting at $19.00 Snoothrank: 3.5/5
GregT
Maybe it should be a Snooth article but I just did a few and need a rest. ... and minimal nutrients, brettanomyces of some strain or another can grow using the alcohol in the wine as a source of carbon, some amino acids...
schellbe
I am unclear about this last post, Greg. Does warm storage of bottled wines promote brett growth in wines already infected, or can it promote infection and growth in previously uncontaminated wines in one's cellar?
Fernando - Just as a note - whenever someone makes a super-broad statement ... thing to consider however. Brettanomyces, which is a spoilage yeast that is nearly impossible to get rid of, grows best at temperatures over...
A touch of brett or maybe Mourvedre on the nose with smoky notes of firepit, leather and cured meats. In the mouth this is opulent and velvety with a core of deep wild berry fruit that has a nice edge of gamey meatiness....
dmcker
More on 'brett', and efforts to understand it, here: http://www.winespectator.com/webfeature/show/id/40447
penguinoid
A possibly interesting parallel - 'sweaty saddle' smells/flavours used to be ... tends to be dismissed as brettanomyces-induced. http://en.wikipedia.org/wiki/New_South_Wales_(wine)#Hunter_Valle
Alleigh
It had a deep ruby color, with a garnet rim and big legs. On the nose, I was hit with barnyard and Band-Aid aromas, which make me think the wine had a bit of a Brett problem. That said, those aromas weren’t so...
There are a lot of bacteria, molds and yeasts that are involved in the growing ... with their winemaking). Brettanomyces is a yeast which creates a lot of acetic acid when grown in a glucose-rich environment. At low...
Pardon my ignorance but what do the terms "brett" and "capsule" exactly refer to? Thank you
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