Ever tasted a wine and thought, Whoa, this smells like a barnyard? Or caught hints of leather, spice, or even… Band-Aids? That’s Brett! Short for Brettanomyces, this wild yeast can add a unique and sometimes polarizing twist to wines. It’s a bit like the “bad boy” of wine yeast, adding everything from smoky clove to earthy leather aromas.
Why does Brett Happens?
Brett can sneak into wine from the vineyard, barrels, or even the winery itself. It loves a cozy spot to thrive, especially in red wines with low sulfites. Winemakers who appreciate some rustic, complex flavors might let a hint of Brett stay, while others work hard to keep it out!
The Good, The Bad, and The Brett-y
Here’s the thing—Brett is polarizing. For some, it’s a charming layer of depth; for others, it’s downright funky. Here’s a breakdown of the flavors Brett can add:
- Barnyard or Stable: Like stepping into a hay-filled barn, earthy and animal-like.
- Leather & Tobacco: Think of an old leather jacket or cigar box.
- Smoky Clove: A bit of spice, often found in wines like Rioja or Rhône reds.
- Band-Aid or Medicinal: Not for everyone! Some might find this a bit… hospital-like.
- Gamey: Adds a touch of wild, meaty flavors, like a walk through the forest.
To Brett or Not to Brett?
Brett divides wine lovers. For some, it adds depth and a rustic charm. For others, it detracts from the fruity or floral notes they enjoy. If you’re curious to try wines with a touch of Brett, explore those from traditional, Old World regions that use minimal intervention techniques like parts of the Rhône and Rioja. But it’s not always a crowd-pleaser. At the end of the day, Brett is about balance and personal taste.
