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Brix is how winemakers measure the sugar in grapes at harvest time so that the alcohol will be a desired amount and the wine will have zero residual sugar. This Brunello was coming in at 23.5 brix so we are looking at 14% alcohol with no sugar left in the wine. Attention Napa Valley wineries. I said 23.5 Brix not 25.3 Brix or higher. I hate residual sugar in wines unless dessert wines. . . . #brix #sugar #brunellodimontalcino #lagerla #bonedry #wine #harvest2019 #drinkwashington #captainwashington #somm #winelife #oeneology #viticulture #wineofakindexperience #winelovers

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Tag: Brettonomyces

It’s Not Funk, It’s A Fault!!

Meet Brett When it came to football, Brett Favre was one of the best in the game Meet Brett #2 This, when it comes to wine is probably one of the single most controversial subjects when it comes to wine so I expect a bunch of backlash. Remember this is just one person’s blog and […]

Read More It’s Not Funk, It’s A Fault!!

One Man’s Brett Is Another Man’s Terroir

Brettanomyces Good Or Bad? Before we start to review this week’s wine, lets talk about the age long debate among the wine industry peeps about Brett (Short for Brettanomyces) If you polled 400 Sommeliers or Wine Reviewers 200 would say they love Brett and 200 would say it is a fault. I am somewhere in […]