What is the role of "Brett" in winemaking?

Brett, short for Brettanomyces, is a type of wild yeast that can impact the sensory profile of wine. Its role in winemaking is primarily associated with the introduction of unique and often complex earthy, barnyard aromas. These characteristics can add depth and complexity to a wine, making it distinctive, particularly in certain styles like red wines from regions such as Bordeaux and the Rhône Valley.

The presence of Brett can evoke descriptors like “leathery,” “smoky,” and “spicy,” which may appeal to those who appreciate these funky, rustic qualities. While some winemakers attempt to manage or minimize the influence of Brett due to its potential to become overpowering, it is sometimes embraced for the added layers of flavor it brings to the finished wine.

Other roles listed, such as enhancing fruit flavors or adding acidity, do not accurately describe Brett’s influence. Similarly, while clarification is an essential process in winemaking, it is achieved through fining and filtration rather than through Brett. Therefore, the defining characteristic of Brett is its role in imparting those distinctive earthy and barnyard aromas.