Good wine is as much about what stays out as it is what goes in. Vineyards and wineries harbor myriad microbial threats that can flourish in grape must and fermented wine. One of the more prevalent of those microbes is the yeast species Brettanomyces bruxellensis, better known simply as brett.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2006.
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
New! Ratings Flash