Spontaneous Fermentation: Bubble, Bubble, Less Toil, or Trouble?

Open a refrigerator in the back of many wineries and you may find some leftover pizza, cheese and fruit for tomorrow evening’s mixer, and a few rectangular foil packages that look suspiciously like bread-baking yeast. However, those packages of yeast—and they are yeast—are for the wine, not bread dough.

Brett in Whites

Two winemakers have their noses buried in white Burgundy. One says: “Brett?” Other says: “Bet!” Who won, and why does it matter?