Comments on: Brett in Whites

By: Josh

Josh — Sat, 10 Oct 2009 21:33:00 +0000

@Kiwidoc

Not sure what wisdom is, but I do know what empirical results are. I never claimed Brett in white Burgundy was common, only that 4ep and 4eg in white Burgs is not impossible. I think I backed up that claim.

Are the aromas negative? Depends on who you ask.

“Regular” yeast have never been shown to produce 4ep. In fact nothing other than Brett has been shown to produce 4ep. See the above comment referencing the work of Heresztyn and Chatonnet.

Thanks for the comment!

By: kiwidoc

kiwidoc — Sat, 10 Oct 2009 16:19:27 +0000

What is wisdom: Brett is common in white Burgundy? Your evidence: 4-ethyl phenol and 4-ethyl guaiacol. Tasting: Do 4ep and 4eg cause the negative aromas? Biology: Do regular yeast produce 4ep and 4eg?

By: Happy Accidents? « The Trough

Happy Accidents? « The Trough — Wed, 30 Sep 2009 03:10:37 +0000

[...] I ask Mike about the possiblity of flaws being harnessed for a wine’s benefit, and he tells me about Brettanomyces, or “Brett”. In Rhone and Burgundy, winemakers regard a certain earthy, barnyard character as a good thing. Here? Not so much. [...]

By: The Wine Mule

The Wine Mule — Tue, 22 Sep 2009 03:00:36 +0000

Great story. I wonder where the idea that whites were somehow immune to brettanomyces came from?

By: VIDEO: Ask the Pinotblogger #1 – Brett | Pinotblogger: the Capozzi Winery blog

Mon, 21 Sep 2009 23:20:39 +0000

[...] My PalatePress.com article on Brett in White Burgundy. [...]

By: Cesar

Cesar — Mon, 21 Sep 2009 13:42:28 +0000

Way to geek out everyone, I love it. I definitely learned something new. Thanks

By: Josh

Josh — Sat, 19 Sep 2009 03:55:36 +0000

@Ted

The answer re: the scorpions is simply that I was certain that both the Beaucastel and Rayas had Brett, so I just wanted to quantify it. While what you suggest may have occurred, Beaucastel claims all their wines are unfiltered. Grain of salt perhaps, but I tend to believe them.

Thanks for the comment!

By: Ted

Ted — Fri, 18 Sep 2009 20:48:07 +0000

I would have to say Brett character in CA wines is super, super rare. I’ve only seen it once in the last 10 years (from a filthy winery). The French example is not as surprising as its not uncommon to have red Burgundies with staggering levels of brett -therefore the whole winery is contaminated.

Curious why you ran Scorpions on the reds and 4ep/4eg on the whites? Personally, I don’t find Scorpions useful except to ID an unknown organism. On the Beaucastel, if it was tightly filtered could it not have 4ep/g but show no Brett yeast?

By: Introducing Palate Press: the Online Wine Magazine « Ithacork

Introducing Palate Press: the Online Wine Magazine « Ithacork — Fri, 18 Sep 2009 18:00:36 +0000

[...] article so far is one put up by the PinotBlogger, Josh Hermsmeyer, about finding {Brettanomyces} in white wines. Aside from the technical stuff, there are discussions about the ethics of shelftalkers, nutrition [...]

By: Vinogirl

Vinogirl — Fri, 18 Sep 2009 15:51:30 +0000

Great subject, simply stated.
If I was forced to drink a wine with brett, please let it be a Zin with just a soupcon of 4-EG.