funky odor to a chambourcin?

What you may have experienced is brettanomyces infection. It is a yeast like organism. It can occur naturally in the vineyard but usually can be killed with potassium metabisulfite. Once a barrel gets infected, it is very difficult if not almost impossible to eradicate.

I would not give up on making Chambourcin wine. I too, live in Maryland and have only experienced a brett problem once - with my own grapes - in the last eight years. Careful use of metabisulfite prior to fermentation and once fermentation is completed should help with this problem.

You may be surprised to find that some people acutally like some brett in their wine. I think the problem would be to keep the amount at a low enough level. I strive for NONE but some people love it.

Keep it. You can probably fix it.

Recently,

Phew!

Lee, this happens for a variety of reasons, I'm told. One reason is not punching down the cap and stirring often during masceration/fermentation.

I repaired two red wines with copper sulphate solution. But first I tried Bocksin, without much effect.

Presque Isle can sell you the copper sulphate and they include directions for use. Use only enough to take away the odor as it is toxic. Did that get your attention?

Anyway, get it, use it acording to the directions, enjoy your wine rather than pitching it.

IMHO, commercial wineries should not be selling wine with outhouse smells.

bb

If only we could transmit smell over the internet...... I do not think the funky, barnyard type smell is indicative of H2S. Rotten eggs - yes for H2S ; barnyard probably = Brett.

Since the OP is in Maryland, if he will go to Hillsboro Winery located in Northern Virginia - near the town of Hillsboro - and ask them for a taste of what they are selling as Syrah, he will know now and forever what Brett smells like. The winemaker there described the taste to a group of the American Wine Society (AWS) as "A product of the fermentation process". After the tasting, and telling him that I was a winemaker, he admitted to me that it was Brett. You would be surprised at the people with the AWS who thought it was just fine and tried to decide with which foods to pair it. So much for the wine snobs - ha ha ha. Another location - Windham Winery - also near Hillsboro, VA. had three barrels of Brett infected 2002 Cabernet Franc. It was blended with the rest. It diluted the Brett so the taste and smell is less pronounced.

Instead of pitching it, I suggest he take it to somewhere like the winery I mentioned and see if he can sell it - or convince wine snobs that it is a special smell brought about by particular care of the winemaker. I have also tasted some commercial wines that were Brett infected, including some French imports. Like I said, some like it in small quantities. I have three gallons of the stuff in my basement that I am saving for someone who may like it. - Are you reading this Ray?

Lee,

The obvious question is "How does it taste?" The reason I ask is that Chambourcin seems to me to have more taste & mouthfeel than smell/aroma.

As to being foxy or not, Chambourcin is 7/8 vinifera, and hasn't a trace of foxiness. It makes a darned nice wine, especially if you blend with a more tannic grape. I use it as the base of my red blend and get a rich, smooth Beaujolais (not nouveau!) style from it. Don't give up on it yet.

Thanks for everyone's help. The smell I'm talking about, though, isn't H2S. Obviously, it's hard to describe a smell, but the most striking part of the "smell" is that it DOESN"T have the sweet rich aroma of a cab or merlot. I'm just wondering if this is the way that chambourcin is "supposed" to smell. Sort of like wet cardboard.

Maybe it's too simplistic, but I've got to figure that people in California would be growing chambourcin if it was worth it. I think that the reason why it's grown here in MD is that it's a viable alternative for our climate.

When I first got started in winemaking, I made a pinot noir and was disappointed. At one point, though, a knowledgeable friend said it was a really good pinot, and that it shouldn't taste like cab.

Anyway, thanks to all. And I'm doing a mapquest on Hillsboro, VA. Nothing like driving for a few hours to sample bad wine!

Lee

"LG1111" wrote; I'm just wondering if this is the way that chambourcin is "supposed" to smell. Sort of like wet cardboard."

LG - Chambourcin does not smell like wet cardboard. Is your wine oxidized? That's the smell I associate with oxidation.

Bill Frazier Olathe, Kansas USA

Foxiness is associated with vitis labrusca, not vitis raparia, which is what the 1/8th of Chambourcin is.(I may be wrong though)

Translated, that means you are going to pawn it off on me, right?

Ray

Are any of you Marylanders going to the wine festival in the Highlandtown neighborhood of Baltimore this coming (4/18) Sunday?

Paul

No, I was not even aware there was one. Generally, I don't attend wine festivals anymore. I have a LOT of wine in my basement and generally it is a lot better than I have tasted at the festivals. What I have enjoyed are impromptu not planned events where some fellow amateur winemakers bring some of their wines to share

Yes. I have a pinot noir, and a grenache entered. Also a Maryland grown seyval.

Should be good weather (finally).

Lee

I have a Cabernet Sauvignon/Zinfandel blend entered. Coming in from southern York County,PA

Steve

This is a fun festival, especially for those people who like urban old neighorhoods. The words "pretentious" and "Highlandtown" simply can't be used in the same sentence. The festival is organized by DePasquale's, an original type Italian market. At the very least, the food should be good.

Lee

We'd probably violate interstate commerce laws with that smell. ;^)

Perhaps. But there's a way to rule out H2S.

Ah, an honest winemaker.

You would be surprised at the people with the AWS

Yeh, I think they're kind of silly.

Another location - Windham

Ooops. Now they just have more bad wine. Never blend a faulty wine to make it better. You just end up with lots more faulty wine.

Naw, that would be illegal.

- or convince wine snobs that it is a

I'm not going to pick on the wine snobs to that degree, unless to suggest they get get a really rank cheese to go with it.

I have

Paul, again I suggest Lee try the copper sulphate solution. If it works, then it was H2S, and he has a $2.00 solution. It it is brett, he can dump it. It was worth $2.00 to me.

I work right down the street from Di Pasquale's, at Bayview Hospital. They have a good selection of wines in their market so I usually pick up a bottle or two for the cellar when go there for lunch.

Paul