def. "Brett" aka Brettanomyces
1. Brett: My college roommate Junior year that would drink no less than a case of Milwaukee's Best Light (Beast) on a weekend night and go for a half hour run the next morning to "sweat it off" without regurgitation or incident.
2. Brett: A non-spore forming genus of yeast that causes a barnyard or horse sweat smell in some wine's, usually from France (in my experience!).
I'm not a fan of some "Old World" wine's primarily because of the Brett used in the wine making process. While the use of Brett isn't isolated to just Old World countries, unfortunately I find myself avoiding French wine all together... Any Brett lovers out there, tell me your story!
Cheers.
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