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Wine Flaws: Reduction Jamie GoodeOne of the difficulties in discussing the topic of wine “flaws” is that not all flaws are created equal. While some are clearly unacceptable in any context—the mustiness imparted by cork taint being the most obvious example—others need to be examined on a case-by-case basis. The spicy, earthy, animally, phenolic character that is produced by Brettanomyces yeast infection, more commonly known as “brett,” is probably the best example of a fault that is a problem in some cases, but a desirable qual...
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