The Divisive Impact of Brettanomyces in Wine When Brettanomyces, or Brett, appears in wine, it's often viewed as a fault. But a few wineries celebrate the flavors it creates in your glass.
Wine Faults and How to Recognize Them Is your wine corked? Oxidized? Plain over-the-hill? Learn the signs of common wine faults (and the characteristics mistaken for them) and find out whether to dump or drink.
Who's Afraid of the Big Bad Brett? Brewers are experimenting with the wild yeast winemakers often scorn.