I opened a bottle of Andezon 2009 Cotes du Rhone, and immediately noted
an aroma of fresh-baked bread. This only intensified as it sat in the
glass. While not unpleasant in and of itself, I could not abide it in
my wine. It did not seem to bother my wife too much. For me, it was
strong enough to be detected across the room! There was no spritz to
the wine, so I don't think it was a re-fermentation issue. I though I
could have just gotten a bad bottle, so I opened a second one a few
days later. Same thing.
My brother who owns a wine bar in Berkley suggested that it could be an
over preponderance of brettanomyces, but I've always heard of that
being described as "sweaty saddle" (though I confess I've never had
occasion to sniff such an object). ;-) Could it be diacetyl? Could this
not be a fault at all and I am just being overly sensitive?
- posted 9 years ago