Equipment sanitation practices aren't the only contributors to oddly
described flavors in the wine. Many of them come in with the grapes.

For example, I know of a zinfandel that got overpowered by eucalyptus
flavor, where the eucalyptus oils landed on the grapes from nearby
upwind trees.

But barnyard overtones (aka Brettanomnyces) is a winery sanitation
artifact for sure.

Gene

jim wrote:

> I accept the received wisdom, but has anyone actual evidence of 'properly' sanitised equipment causing these problems?
> It sounds to me like the problems are caused by inproper precautions rather than necessary problems. Forgive I my
> newbiness.
>
> Jim
>
>
> > wrote in message ps.com...
>
>>gene wrote:
>>
>>>...
>>>
>>>Interesting, too, that at low concentration, some of the bad tastes can
>>>add interest to wine. ...
>>
>>You are absolutely correct. Wine geeks often refer to "barnyard notes"
>>on the nose of many Pinot Noirs. I mentioned this to some
>>non-winedrinkers a while back and they thought I was crazy. It's hard
>>to imagine how anything sensed in a wine could be compared favorably to
>>a barnyard.
>>
>>Greg G.
>>
>
>
>