tag:blogger.com,1999:blog-3847240398628647648.post7060875611358970951..comments2023-10-15T07:15:49.880-07:00Comments on Amy's LA Wine Blog: Mas mas mas Rosso...Amyhttp://www.blogger.com/profile/09516676133478187711noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3847240398628647648.post-40173638519023915412008-04-20T08:17:00.000-07:002008-04-20T08:17:00.000-07:00No, it could only get worse. Once brett gets into ...No, it could only get worse. Once brett gets into wine its there to stay. The only way to potentially remove it is to filter before bottling, and maybe he did that. And the bigger issue is - once it's in the winery it's almost impossible to eradicate. <BR/><BR/>Peter and I were just blown away by how different the wines are from bottle. Tasting from cask they were so dried out - as a yeast brett "eats" all the polysaccharides / complex sugars that remain in wine after fermentation and so the mouthfeel on every single wine we tasted (without exception)was astringent and unpleasant, as well as aromatically challenged! And when we drank both the half bottle of 2001 Brunello and the bottle of Rosso last weekend - we were shocked at how amazing the wines are. I mean, it was a significant portion of our dinner conversation. <BR/><BR/>We can't figure it out. Maybe he did filter, but that doesn't explain the fresh, chalky round mouthfeel. Nothing dried out about these wines. <BR/><BR/>I guess we will wait until the newest releases come out - I am going to keep drinking the wines until I have a reason not to!Amyhttps://www.blogger.com/profile/09516676133478187711noreply@blogger.comtag:blogger.com,1999:blog-3847240398628647648.post-68710936501189255412008-04-19T14:00:00.000-07:002008-04-19T14:00:00.000-07:00So, can a wine show brett as a sign of youth then?...So, can a wine show brett as a sign of youth then? And then go away?Anonymousnoreply@blogger.com