Brett (aka brettanomyces) has been a great friend of mine for a long, long time. But some people misunderstand and steer clear of it, thinking Brett can only be a dominating, ruinous stinker that smells like wet barnyard. Some get scared, even paranoid, and want no trace of Brett in their lives. Not I, because I know Brett can be managed to show character in wines, and some quite unique qualities, especially in small doses. Too much? No thanks. None at all? No way – wine is just not the same without some Brett. To each his own, I say. Did you know that the French have been friends with Brett for ages?
Do you know Brett? Do you enjoy it in your wines?