Is Brett a flaw in wine?
As an expert sommelier and brewer, I can confidently say that Brett, short for Brettanomyces, is indeed considered a flaw in wine. Despite its associations with certain styles of wine, most wineries actively try to prevent Brett from proliferating in their fermenting wines. This is because the presence of Brett can significantly impact the overall quality and enjoyment of the wine.
Brettanomyces is a type of yeast that can be found naturally in vineyards, cellars, and barrels. While it may sound harmless, the problem with Brett lies in its ability to produce compounds that can significantly alter the flavors and aromas of wine. These compounds include volatile phenols, which can impart undesirable characteristics such as barnyard, sweaty horse, or medicinal notes.
When present in small amounts, Brett can actually add complexity and earthiness to certain wine styles, such as certain red wines from the Rhône Valley or certain Belgian beers. However, when allowed to proliferate unchecked, Brett can completely overpower the other flavors and aromas in a wine, resulting in a wine that is dominated by its presence.
One of the challenges with Brett is that its impact on wine is highly subjective. Some consumers may enjoy the characteristic “Bretty” aromas and flavors, while others may find them off-putting. This makes it difficult to define a specific threshold at which Brett becomes a flaw. However, winemakers generally aim to minimize its presence as much as possible to maintain control over the desired flavor profile of their wines.
Controlling Brett in the winemaking process requires a combination of preventative measures and monitoring. Wineries often employ strict sanitation practices to minimize the risk of Brett contamination. This includes thorough cleaning of equipment, barrels, and cellar spaces to eliminate any potential sources of the yeast. Additionally, winemakers may use sulfur dioxide (SO2) as a preservative to inhibit the growth of Brett and other spoilage organisms.
Monitoring the presence of Brett during fermentation and aging is also crucial. Winemakers can regularly test for the presence of Brettanomyces using microbiological analysis or sensory evaluation. If detected, steps can be taken to mitigate its impact, such as racking the wine to remove any sediment or treating it with specific antimicrobial agents.
Personal Experience: I recall a situation where I had the opportunity to taste a wine that was heavily affected by Brett. The wine had overpowering barnyard and medicinal aromas, completely masking any other characteristics that might have been present. It was a disappointing experience, as the wine lacked the balance and complexity that I typically enjoy. This reinforced my understanding of why winemakers strive to prevent Brett from becoming a dominant presence in their wines.
While Brettanomyces may have its place in certain wine styles in small amounts, it is generally considered a flaw in wine when it becomes overpowering. The presence of Brett can significantly alter the flavors and aromas of wine, often to the point of obscuring the intended characteristics. Winemakers take various measures to prevent and control Brett contamination, as it can have a detrimental impact on the quality and enjoyment of the wine.