After reading through some of the notes on a particular Rhône producer’s wines recently, a reader asked me if I had any problem with brettanomyces (commonly called brett), a spoilage yeast that can crop up on either grapes or in barrels. The reader picked up on some descriptors in tasting notes that they thought were red flags for brett, yet the wines scored highly and had long cellaring recommendations. They asked, "How could it be?"
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