08/24/07 Brett

Welcome to Vine to Wine this is your host Linda Moran. This week we are answering questions from the email. A listener writes to ask "Recently I was attending a dinner and the host poured a wine out  he said it had "brit"  I guessed it wasn't good but what is it?" Wow! You are attending a dinner the wine is poured out and you don't have the nerve to ask why? Shame on you! Obviously your host is very knowledgeable and I for one would have asked all sorts of questions. But that is me  you now want to know what is "Brit". Well it was probably Brett that he said not brit. Brett is short for Brettanomeyces, an off putting strain of yeast sometimes found in wine or beer making. It is referencing the aroma brought on by a strain of yeast and it is associated with barnyard and animal and mousey smells. It is a smell that many adore, while others are repelled by it. Obviously, it is not a smell pleasing to your host. Brettanomeyces is a wild yeast that also creates a fungal problem and can contaminate barrels and cause havoc in a winery. It isn't usually thought of as something good but then there are the French and the characteristic often identifying Bordeaux or wines from the Southern Rhone. I guess they are either in denial or fall into the category of those who adore it. So there you go  that's what happened to your wine. Remember to send your wine questions to Linda at Vine to Wine dot net and thanks for joining me on today's Vine to Wine.