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The Official Wine Thread - Page 1223

post #18331 of 18344
I love that gadget!
post #18332 of 18344
It's so much cooler than that scrapy thingy
post #18333 of 18344

Made sole meunierre and thought this wine would go well. I was correct.
post #18334 of 18344
post #18335 of 18344
it led to this article about fred franzia. i felt like i was reading that article about the CEO of abercrombie
post #18336 of 18344


Had this last night, very unique, some Brett that blew off after 15-20 mins.  Would repurchase.

post #18337 of 18344
What's Brett?
post #18338 of 18344
Brettanomyces. It's a type of yeast that winemakers try to eliminate cuz it brings in these horse blanket funk flavors. It's used a lot to make sour beers/wild ales
post #18339 of 18344
Originally Posted by indesertum View Post

Brettanomyces. It's a type of yeast that winemakers try to eliminate cuz it brings in these horse blanket funk flavors. It's used a lot to make sour beers/wild ales

That's not quite correct. Many Old World wine makers, and Old World wine lovers, consider some brett not to be a flaw but rather a note of character. I think it's Château de Beaucastel that is pretty much known as having brett as part of its profile (I could be wrong here but pretty sure on this.) Chianti often has brett notes and no one bats an eye.
post #18340 of 18344
post #18341 of 18344
I don't think all funk flavors is brett though right? I have had some real funky, stinky, barnyardy wines that I thought were awesome. Is that necessarily brett?
post #18342 of 18344
i dont know of anything else associated with specifically barnyard funk besides brett. the only thing i can think of is reductive aromas (from SO2) that taste kind of like what wet socks smell like if you've ever been hiking. but they smell different. it also usually blows away after a decanting period

the somewhat trend is to leave brett in because its trendy to do natural biodynamic wines with wild yeast fermentation and minimal SO2 which normally eliminates undesirable bacteria and yeast (and also oxygen). a few old school producers just have been producing wines this way for a long time, but generally most (i would say vast majority) winemakers have strived to eliminate brett. even beaucastel recently (as in a few years ago) changed their large wooden barrels for aging to eliminate the brett problem so recent vintages have no measurable brett (i think >10 year old vintages have a little brett probably from the barrel and not the vineyard). also fwiu mourvedre itself has a tendency to make reductive wines which people might confuse for brett

i remember eric was asking about barbarescos

i bought this

for <$20 at trader joe's. 14% abv. it has that nice murky brickish maroon color from age. the tannins have really mellowed out. the whole wine is rather mellow. i can taste a little bit under ripeness/green flavors like they harvested early but not noticeable after a few hours. has a bit of that like earthy leathery taste. theres little structure, if theres oak it's very old barrels, faint RS, and its on the pretty fruitier side. it's not really what i would think of when i think of a nice barbaresco, but $20 for this is pretty great especially considering its 10 years old. my guess would be that it's from the lower areas of barbaresco but i still dont understand how they make money off this. they must've produced a metric shit ton of wine and saved in a cheap warehouse somewhere? 2004 is also one of the classic vintages. would recommend. i might decant for an hour or two, but really i would just drink to see how it changes. i also doubt it would get much better with more age

there's also a 2004 barolo for the same price and a barbera d'astic for the half the price that i will probably try
post #18343 of 18344
I've had many Syrahs with barnyardy funk. I just thought it was a character of the grape, not some sort of yeast.
post #18344 of 18344
like northern rhone single varietal syrah or southern rhone syrah blend? i taste like musty leathery tobacco flavors from syrah, but brett barnyard funk is a little different. i would suggest trying some beers fermented with brett. i know you're not a beer fan but if you like belgian beers at all Orval has slight brett. But if you've never tasted brett i feel like it's not that noticeable. you might be able to find this beer which has a lot of brett. otherwise ask for lambic beers. those usually have a lot of brett in it. its like the animal smells when you walk into a barn

also what piob mentioned. theres a few chiantis that have brett, but from what i understand it's largely considered a flaw that most people try to get rid of and some people embrace. brett presence will vary
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