LG1111 wrote:

> I made a batch of chambourcin from local Maryland grapes last year, and it
> had
> a funky, barnyard type smell...not at all floral or "grapey". Although
> the
> chemistries were OK, I figured that the wine wasn't worth keeping.
> Recently, though, I bought a bottle of commercially made Maryland
> chambourcin and it has the same off odor.
>
> I've heard that non-vinifera grapes will often have "foxy" smells. What
> are
> people's experiences with these grapes? If this is the best I can expect,
> then I won't try them again this year.
>
> Lee

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.