Springtime for Beaujolais

[Pavel Tchichikov]

originally posted by BJ:
I don't think of brett or VA being necessarily associated with a change in winemaking (it can of course) but generally I think it just comes with unclean cellar practices. I have to believe climate change and heat is making brett much more difficult to deal with as well.

high pH, I've been told

 

[Rahsaan]

originally posted by BJ:

I don't think of brett or VA being necessarily associated with a change in winemaking (it can of course) but generally I think it just comes with unclean cellar practices. I have to believe climate change and heat is making brett much more difficult to deal with as well... I also have to believe that for some winemakers, as they age, keeping the rigor of the early years can be tough. As someone rapidly approaching 60, I know the challenge of the rally...

I asked about changes in winemaking because I had not considered Descombes particularly risky with brett/VA in the past (especially in comparison to the roulette wheel rides of Breton and Thevenet), so I was wondering what might have led to an increase in those issues.

Interesting ideas you raise about climate change/heat and aging.

 

[Oswaldo Costa]

originally posted by Pavel Tchichikov:

originally posted by BJ:
I don't think of brett or VA being necessarily associated with a change in winemaking (it can of course) but generally I think it just comes with unclean cellar practices. I have to believe climate change and heat is making brett much more difficult to deal with as well.

high pH, I've been told

That's what the second sentence effectively says, since a rising heat tends to raise all pHs.