William wrote:
> (LG1111) wrote in message
> >...
>> 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.
>
> Keep it. You can probably fix it.
>
> Recently,
>> though, I bought a bottle of commercially made Maryland chambourcin and
>> it has the same off odor.
>
> Phew!
>
>> 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
>
> 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?