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Wine makers can easily pick out flaws of different sorts. Wine tasters and wine makers do not taste wines in the same way based on my experience. Some flaws, li

Wine makers can easily pick out flaws of different sorts. Wine tasters and wine makers do not taste wines in the same way based on my experience. Some flaws, like Bret, can improve the score of wines given by tasters for certain styles, but wine makers generally scoff at such flaws.

noughtme 4y ago
> Some flaws, like Bret I cannot wait for the current trend of brettanomyces contaminated "natural" wines to die.
- barrkel 4y ago
  Bret and the weird hay / mousey flavour from natural wines are different things. I too am not a fan of natural wines largely because of the additional flavours, but normal sulphite-laden wine can come with a dose of bret and it's different - I particularly enjoy it in some Cote Rotie producers, where it comes out as a hint of smokey bacon.
- cthalupa 4y ago
  Many natural wines do not contain any brett. I would agree that brett can be a contaminant in wine, if that is not what you are going for, but much like how brett has long been the backbone of some trappist and all lambic Belgian beers, there is a case to be made for it in wine - even in fine wines. If the popularity of brett in beers is anything to go by, you're going to be disappointed. And I hope you are - as much as I love a purely sach ferment, there's lots to love about other yeast and bacteria taking part in the fermentation process, too.
ethbr0 4y ago
If you're dealing in goods of non-obvious quality, where total supply volume >> total demand volume, markets get weird. See: beauty products, wine, art There are people who can discern quality reliably... but those people are an extremely small portion of the total market. Consequently, things that are not quality (chiefly, marketing and price) start to become dominant features.
jasonwatkinspdx 4y ago
Lol, the somme I dated loved bretty flavors, much to my (playful) annoyance.

noughtme 4y ago

> Some flaws, like Bret I cannot wait for the current trend of brettanomyces contaminated "natural" wines to die.

barrkel 4y ago
Bret and the weird hay / mousey flavour from natural wines are different things. I too am not a fan of natural wines largely because of the additional flavours, but normal sulphite-laden wine can come with a dose of bret and it's different - I particularly enjoy it in some Cote Rotie producers, where it comes out as a hint of smokey bacon.
cthalupa 4y ago
Many natural wines do not contain any brett. I would agree that brett can be a contaminant in wine, if that is not what you are going for, but much like how brett has long been the backbone of some trappist and all lambic Belgian beers, there is a case to be made for it in wine - even in fine wines. If the popularity of brett in beers is anything to go by, you're going to be disappointed. And I hope you are - as much as I love a purely sach ferment, there's lots to love about other yeast and bacteria taking part in the fermentation process, too.

ethbr0 4y ago

If you're dealing in goods of non-obvious quality, where total supply volume >> total demand volume, markets get weird. See: beauty products, wine, art There are people who can discern quality reliably... but those people are an extremely small portion of the total market. Consequently, things that are not quality (chiefly, marketing and price) start to become dominant features.

jasonwatkinspdx 4y ago

Lol, the somme I dated loved bretty flavors, much to my (playful) annoyance.