The Wine Thread

[mosesbotbol]

Originally Posted by TheRiddick

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.

It's bad due to hygiene of the wine making facility. I can see if you are running a sterile and top notch facility and "add" brett like some beer makers due, but this is not true in Rhone wines. I don't mind a little brett in CdP as it is considered "terrior" to some extent, but brett can get out of control and dominate a wine in no time.

I doubt anyone would add brett to wine.

As for Parker, he knows when it's "pop and pour" the Brett may not come out, but it will sitting in the decanter for any real amount of time.