Croquet King wrote:I find the whole topic offensive and somewhat alarming.
Regards
Brett
For you I would imagine the object of the exercise is getting the wine into Brett, rather than getting the Brett out of the wine.
Cheers
Michael
Is there a way to get rid of brett?
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Michael McNally
- Posts: 2084
- Joined: Thu Sep 08, 2005 3:06 pm
- Location: Brisbane
Re: Is there a way to get rid of brett?
For you I would imagine the object of the exercise is getting the wine into Brett, rather than getting the Brett out of the wine.
Cheers
Michael
Bonum Vinum Laetificat Cor Hominis
Re: Is there a way to get rid of brett?
Willow Bridge just agreed to replace the 12 x 2001 Shiraz with the latest vintage. Bouquets to them and thanks for the suggestion team!
If you can remember what a wine is like the next day you didn't drink enough of it
Peynaud
Peynaud
Re: Is there a way to get rid of brett?
I am probably that uk guy 
. Stay away from pvc, that will kill a wine. Go for PE, preferably Low density (softer, transparent). Important that it's done without really removing any wine from the bottle, maybe even a squirt of co2/argon into the neck, and back into the fridge with a different cork. Change the bag after one day unless its a light corking and then 24 hours would be enough. I will admit, the wine is not likely to be the exactly same as a unaffected wine, but I disagree it's dead as a result, I compared a treated 01 Beaucastel (2 days in) with a clean corivan pour, and the treated wine was more rounded, open and ready to drink. At the very least consider your last bottle is more of a waste down the sink.
I too have tried it for brett. Not sure it worked in any appreciable way. TCA is extremely potent in small doses and highly attracted (adsorbed) by the PE. There's probably way to much 4-ethyl phenol et al in comparison to get rid of.
Air helps to a degree. But back to Beacaustel. If the wine is gutsy enough, then 25 years is usually enough to calm any wine down. For example, one of the brettiest wines on the planet, the 90, is a very nice package today....if its not corked as my last one was, but after it had been decanted and poured and I was a long way from home....uuurggh
. Stay away from pvc, that will kill a wine. Go for PE, preferably Low density (softer, transparent). Important that it's done without really removing any wine from the bottle, maybe even a squirt of co2/argon into the neck, and back into the fridge with a different cork. Change the bag after one day unless its a light corking and then 24 hours would be enough. I will admit, the wine is not likely to be the exactly same as a unaffected wine, but I disagree it's dead as a result, I compared a treated 01 Beaucastel (2 days in) with a clean corivan pour, and the treated wine was more rounded, open and ready to drink. At the very least consider your last bottle is more of a waste down the sink.I too have tried it for brett. Not sure it worked in any appreciable way. TCA is extremely potent in small doses and highly attracted (adsorbed) by the PE. There's probably way to much 4-ethyl phenol et al in comparison to get rid of.
Air helps to a degree. But back to Beacaustel. If the wine is gutsy enough, then 25 years is usually enough to calm any wine down. For example, one of the brettiest wines on the planet, the 90, is a very nice package today....if its not corked as my last one was, but after it had been decanted and poured and I was a long way from home....uuurggh