Wine Flaws: Brettanomyces Jamie Goode
Of all wine flaws, Brettanomyces is one of the most complex, yet also one of the most fascinating, partly because it is one of those “faults” that can sometimes be regarded as positive (see my earlier article in this Sommelier Journal series, on reduction, in the 2008 Premiere Issue). Indeed, there are many highly sought-after, expensive wines that owe some of their character to Brettanomyces, usually referred to simply as “brett.” But it’s a controversial topic; some winemakers and other expe...This is only a preview of the article:
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