Randy, thanks for all the kind words! It's been good to know you, and it still is!
One bit of advice ... I'm delighted to keep all your old columns in the archive, but because of their antiquated platform, that part of WineLoversPage cannot be converted from http:// to https:// . Because pages in the old format is less secure, browers are increasingly failing to go to them, and eventually they may disappear. If you don't already have copies of that early work, it would be prudent to get in and copy-paste them to your own files.
I have no plan to delete those old pages as long as they're accessible, but I can't really afford to update the vast amount of older material in there either.
Over the years, I’ve had several wines with Brett. Too much is too much, like garlic. There’s that line too. When I knew I was pulling a bottle that likely had Brett, it was always game meat, likely grilled. I’ve found dove stew to be a great way pair a bretty wine.
The thing about the wines you talk about, the Domaine Hauvette for instance, it’s not like you can take the bottle you consumed and compare it against a completely ‘clean’ wine from the same winery and then decide which one is better. Same would go for any of those French wines. There isn’t a clean control wine. So how would you or anyone know what a Brett free wine would taste like?
The only one I can think of is Cain Wines in Napa. There was a before Chris Howell period, which at this point was long ago. But Chris has been at the helm a long time using Brett in the wines. Randy, you’d know better than I would that long story of usage and how those wines have evolved.
Now all that said, I don’t want Brett anywhere near my wines.
If anything, low threshold wines such as Domaine Hauvette can taste perfectly wonderful one day, and problematic on another day. It's sort of like over-oaking, a matter of perception.
Randy, I'm a big fan of balance in wines, and even a little bit of Brett has the potential to seriously tip the sensory scales too far in one direction. Even with sterile filtration - which will remove the yeast cells, the 4EP and 4EG that contribute those "earthy" aromas and flavors still remain. This being written, I've had some amazing wines (Clos Rougeard on a number of occasions) that handle Brett well.
Total agreement, Steven, which is why I describe the issue as a "line" that is often crossed. It definitely enhances the qualities in many wines, especially in Bordeaux, Burgundy and Southern France. Yet there is always that tipping point when it obscures both fruit and terroir. In Southern French wines the challenge is in sorting out sensory qualities related to terroir-related aspects such as garrique from Brett because the aromas can be quite similar. Hence, my citation of our own recent debate over a Domaine Hauvette. I've enjoyed many a Chateau Musar that also crept up to the "line." In the end, though, the brain also senses "pleasure" or "displeasure," and so it is not really a question of whether or not Brett exists in a wine in a low or high threshold, but whether or not an individual perceives these qualities as pleasurable or not. Fascinating subject, when you think of it.
Oops Randy I didn’t finish my thought. The solution is known to mitigate barnyard by filtering. Modest intervention. I’m not a fan of VA either. Another fault that is fixable. Like you I have judged wines for 35 years and I have been disappointed anytime I’ve encountered Brett and although a very small amount goes a long way, I believe most consumers will not prefer the nuance. Btw the foods that you suggest are probably spot on but I liked the attempt and made me smile. Cheers till next time! Aloha!
unless it's intentionally introduced by the winemaker, Brett is spoilage, plain and simple. and if it is intentionally introduced by the winemaker, that winemaker should be fired.
Randy, thanks for all the kind words! It's been good to know you, and it still is!
One bit of advice ... I'm delighted to keep all your old columns in the archive, but because of their antiquated platform, that part of WineLoversPage cannot be converted from http:// to https:// . Because pages in the old format is less secure, browers are increasingly failing to go to them, and eventually they may disappear. If you don't already have copies of that early work, it would be prudent to get in and copy-paste them to your own files.
I have no plan to delete those old pages as long as they're accessible, but I can't really afford to update the vast amount of older material in there either.
Thanks for the heads up, Robin, I just might do that (lots of good ideas in the old pieces that can be rehashed), and hope all is well!
Over the years, I’ve had several wines with Brett. Too much is too much, like garlic. There’s that line too. When I knew I was pulling a bottle that likely had Brett, it was always game meat, likely grilled. I’ve found dove stew to be a great way pair a bretty wine.
The thing about the wines you talk about, the Domaine Hauvette for instance, it’s not like you can take the bottle you consumed and compare it against a completely ‘clean’ wine from the same winery and then decide which one is better. Same would go for any of those French wines. There isn’t a clean control wine. So how would you or anyone know what a Brett free wine would taste like?
The only one I can think of is Cain Wines in Napa. There was a before Chris Howell period, which at this point was long ago. But Chris has been at the helm a long time using Brett in the wines. Randy, you’d know better than I would that long story of usage and how those wines have evolved.
Now all that said, I don’t want Brett anywhere near my wines.
If anything, low threshold wines such as Domaine Hauvette can taste perfectly wonderful one day, and problematic on another day. It's sort of like over-oaking, a matter of perception.
Randy, I'm a big fan of balance in wines, and even a little bit of Brett has the potential to seriously tip the sensory scales too far in one direction. Even with sterile filtration - which will remove the yeast cells, the 4EP and 4EG that contribute those "earthy" aromas and flavors still remain. This being written, I've had some amazing wines (Clos Rougeard on a number of occasions) that handle Brett well.
Total agreement, Steven, which is why I describe the issue as a "line" that is often crossed. It definitely enhances the qualities in many wines, especially in Bordeaux, Burgundy and Southern France. Yet there is always that tipping point when it obscures both fruit and terroir. In Southern French wines the challenge is in sorting out sensory qualities related to terroir-related aspects such as garrique from Brett because the aromas can be quite similar. Hence, my citation of our own recent debate over a Domaine Hauvette. I've enjoyed many a Chateau Musar that also crept up to the "line." In the end, though, the brain also senses "pleasure" or "displeasure," and so it is not really a question of whether or not Brett exists in a wine in a low or high threshold, but whether or not an individual perceives these qualities as pleasurable or not. Fascinating subject, when you think of it.
Oops Randy I didn’t finish my thought. The solution is known to mitigate barnyard by filtering. Modest intervention. I’m not a fan of VA either. Another fault that is fixable. Like you I have judged wines for 35 years and I have been disappointed anytime I’ve encountered Brett and although a very small amount goes a long way, I believe most consumers will not prefer the nuance. Btw the foods that you suggest are probably spot on but I liked the attempt and made me smile. Cheers till next time! Aloha!
Thanks for the input, braddah Tim!
Nicely done writing sir. I am very happy to say that No Brett is my position in the glass. Because it is a solution
unless it's intentionally introduced by the winemaker, Brett is spoilage, plain and simple. and if it is intentionally introduced by the winemaker, that winemaker should be fired.