Did this taste of leather? When you say bbq, I was reminded of some wine that someone has told me was “brett” or brettanomyces infected.

tannic wines – those sauces come out harsh. 3) Avoid brettanomyces. I don’t like using Cabernet because the flavor is so distinctive that it overpowers the dishes I’ve used it in. I like Pinot and Zin – I...

and philosophy. His wines resonate with these passions. But these are not for everyone. The decanting crew remarked that on first opening several of the reds seemed fatally flawed by excessive volatile acidity (vinegar) and the...

't is a lot of brettanomyces, which is described as having a barnyard or horse-blanket kind of aroma. I’ve always liked Orval, but if you don’t like brett then it’s probably not for you. A lot of Burgundian...

"always use Italian wine for Italian dishes, French wine for French, and so on" I don’t think that’s necessary at all – I always choose for specific characteristics. 1) red wines – bright fruit, no...

and acid water. Wow – I’ve rarely seen a wine fall apart so quickly. In my book, there’s “good brett” and “bad brett” (brettanomyces or dekkera is a type of spoilage yeast). I mean,...

deal about not filtering his wines, and this one went into a full brettanomyces bloom. Well, here’s the tally – Mike is nutty for Ribera del Duero, Wonki prefers Rioja, Steve’s a Rioja fan, you’re down on...

in sour, old, yeasty barrels that formerly housed New Belgium La Folie (a fabulous beer in its own right). And if you’re lucky enough to track down Supplication (my favorite), that’s a Pinot Noir-barrel-aged Belgian...

. I also am completely baffled how you can describe Russian River beer as average. This is the same guy who makes brettanomyces-fermented Belgian golden ale aged in Chardonnay barrels, and one of the better double IPAs out there...

source of barnyard-like, leathery aromas is an excess of brettanomyces. The smell is a little different, although also merde-like. The difference though is that brett bloom will often get even more pronounced with aeration...

.S. microbrews, but the "brettanomyces" beers that Vinnie Cirluzo brewed at Russian River Brewery in the summer of 2002 came pretty close to those sour/mineral/aspirin-ish flavors. Your choice of IPA or American Pale Ale at 21st...

Yes, now I remember it was a lambic beer. Lots of brettanomyces in this one! Also extremely tart – is that typical?

I vote for Rochefort 10. The complexity is astounding. The more forward brettanomyces character of Orval is somewhat of an acquired taste...but goes well with blue cheese & crusty french bread.

I’d found on a recent bottle, and Brettanomyces. Robinson’s entry on Brett was simple enough even I could understand. Thanks for all your help. It’s like a Christmas gift that will never stop giving. (My husband...

sulfites, but they do because of bacteria and stability of the wines - - they want to add sulfites. Give me a wine with sulfites anyday than a wine that has the potential to harbor brettanomyces and acetobachter. But then again,...