tag:blogger.com,1999:blog-6706490.post2237209131346702408..comments2024-03-11T05:22:43.871-07:00Comments on The Caveman's Wine Blog: cavemanhttp://www.blogger.com/profile/01524518542395367295noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6706490.post-79348003066149499712009-05-03T09:53:00.000-07:002009-05-03T09:53:00.000-07:00Nice piece of Brett and all that comes therewith. ...Nice piece of Brett and all that comes therewith. I think 1-2% of Brett addition (you read me correct) acts as complexing agents in varieties like Cab Sauv or Pinot Noir, however berry specific varieties like Zin benefit zero percent, in fact all Brett (a dirty cellar or lack of sanitation) does to Zin is take from its beautiful berry and spice. All one needs to do is visit ZAP one single year and taste randomly. I believe many of those stewed, cooked musty zins arrived at the crushpad is excellent condition, however once the juice came into contact with their hoses, barrels, etc, they become infected and bye bye goes the berry hello plain-jane zin. I think French and Euros don't understand Zin because they're so used to "old world" winemaking. Let me tell you, when I hear those words, I cringe bringing out the crows feet around my eye sockets. We need more conversations about winery sanitation and not simply calling it "terroir" because that would be disingenuous. Winemakers have been frankly lazy about their approach to sanitation which totally affects the flavors in the wine- NOTHING TO DO WITH the land, weather patterns or vintage variation, rather more to do with dirty cellars.Anonymousnoreply@blogger.com