12 July 2024
By Amaea and Vintech Pacific Limited
As gatekeepers, wine writers have clear opinions on what a flaw is, and they drive those messages directly to consumers. Using the word “flaw” in a wine’s description suggests it is of lower value. One great thing about people’s notions of value is that they vary widely for everyone, especially on the subject of “Brett”.
Brettanomyces bruxellensis (a.k.a. Brett) is considered a spoilage yeast by some winemakers and a resourceful agent of sensory transformation by others. Most wineries agree that Brett takes away from wine quality, but some wineries say they use Brett to add complexity and interest to their red wines [1]. Most winemakers place the highest value on the truest expression of a vineyard and are fierce defenders against Brett’s impact on their products.
The sommelier at your favorite expensive restaurant may have a more egalitarian view on the subject. A small amount of “brett-i-ness” in a wine can be interesting to some. Too much can lead to spoilage and disappointment. [READ MORE…]