Quote:
Originally Posted by mosesbotbol
A little brett goes a long way. I thought the most recent vintages aren't as "bretty"?
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Yeah, this is Parker's most "popular" misconception that, unfortunately, has been bought by consumers. How does one "control" how much brett in in wine?
Funny, as I was having an online "discussion" with Parker on the subject and he pulled a bottle of Pegau out of his cellar and then immediately posted online that his bottle was "whistle clean", Laurence chimed in and said that ALL Pegaus have brett. You should visit the cellar/winery, its disgusting (mold on walls, barrels, etc.) Brett, from a technical standpoint, is the the single worst problem a wine can have.