"Paul E. Lehmann" > wrote in message >...
> 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......
We'd probably violate interstate commerce laws with that smell. ;^)
> I do not think the funky, barnyard type smell is indicative of H2S.
> Rotten eggs - yes for H2S ; barnyard probably = Brett.
Perhaps. But there's a way to rule out H2S.
> 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.
Ah, an honest winemaker.
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.
Yeh, I think they're kind of silly.
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.
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.
> Instead of pitching it, I suggest he take it to somewhere like the winery I
> mentioned and see if he can sell it
Naw, that would be illegal.
- or convince wine snobs that it is a
> special smell brought about by particular care of the winemaker.
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
> 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?
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.