Wine drinkers deserve a stable product.
Most winemakers do their best to ensure that their wines are stable when they're bottled. They have nothing to gain and everything to lose if they knowingly bottle a wine that still has active microbes that could lead to something along the lines of brettanomyces.
That doesn't mean that problems can't crop up once a wine is bottle. They often do. The subject came up in my blog earlier this week when I tasted a 20-wine vertical of Peter Michael's Cabernet-based Les Pavots bottlings. A reader asked whether it's possible that fermentable sugar might be the cause of brett in some of the Les Pavots bottlings, but I don't think it's likely.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions