As an expert sommelier and brewer, I have encountered Brettanomyces (Brett for short) numerous times in my career. Let me tell you, when this yeast is present, it is not easily ignored. The aroma it imparts on wine is truly distinctive and can range from interesting to downright offensive, depending on your personal preferences.
When Brettanomyces is in the mix, you'll notice a distinct barnyard-like aroma. It's as if you're standing in a rustic old stable, surrounded by hay, animals, and the earthy scent of nature. Some might even describe it as a musty or damp cellar smell. It can also give off a sweaty, gym sock-like aroma, which can be quite off-putting for some.
One of the most challenging aspects of Brett is that it can vary in intensity. In some cases, the aroma might be subtle, adding a touch of complexity to the wine. But in other instances, it can dominate the entire sensory experience, making it nearly impossible to enjoy the wine.
I remember a particular experience at a wine tasting where a red wine had been contaminated with Brettanomyces. As soon as I brought the glass to my nose, I was hit with a wave of barnyard aromas. It was like stepping into a hay-filled stable on a warm summer day. The wine itself had a rich, deep red color, and I was hopeful for an enjoyable tasting experience. However, upon taking a sip, the flavors were overshadowed by the overwhelming barnyard notes. It was a disappointment, to say the least.
To further illustrate the range of smells associated with Brett, let's delve into some additional descriptors that have been used to capture its essence:
1. Leather: Some people liken the scent of Brett to that of a well-worn leather jacket. It can add a certain ruggedness to the wine, but it's not for everyone.
2. Band-Aid: This might not sound like the most appetizing aroma, but some wine enthusiasts actually appreciate a touch of medicinal, Band-Aid-like character that Brett can bring.
3. Spice: Brettanomyces can also lend a spicy element to wine, reminiscent of black pepper or cloves. This can be quite intriguing when balanced with other flavors.
4. Forest floor: Imagine the scent of damp leaves, mushrooms, and moss in a secluded forest. Brett can sometimes evoke this earthy, forest floor aroma, adding an element of complexity.
5. Sourness: In addition to its distinctive aromas, Brett can also contribute to the development of sour flavors in wine. This can be desirable in certain beer styles, but in wine, it's often seen as a flaw.
It's worth noting that not all wine professionals or enthusiasts view Brettanomyces as a complete negative. Some appreciate its ability to add complexity and intrigue to certain styles of wine, particularly in small doses. However, it is generally considered a spoilage yeast, and winemakers go to great lengths to prevent its presence in their wines.
Brettanomyces is a yeast that can bring a range of aromas to wine, from barnyard and sweat to leather and spice. Its presence can be divisive, with some appreciating its complexity and others finding it off-putting. Regardless of personal preferences, it's important to be aware of the potential for Brett contamination when evaluating and enjoying wine.