I drank a 2001 Clos des Papes the other night. Like my previous three bottles, this one had a distinct, albeit background, metallic taste. I focused to see if it were perhaps a bitter green note that my brain might be processing as metallic, but in the end, I decided it was metallic and not herbal. Would a metallic note be due to brett? Or is there some other cause?
You weren’t drinking it with sushi were you? There can be a chemical reaction between fish and red wines that create a copper compound that gives a metallic taste.
Otherwise, yes to the brett. It can give a metallic edge at low levels.
P Hickner
Like a tin foil taste or an iron metal taste? Can’t stand the tin foil taste.
I agree that it’s probably brett or a weird reaction with some kind of food (the metallic thing is mostly with seafood, but I’ve had it with other things sometimes).
Since you indicated that the last three bottles have been the same, I would guess Brett is at fault.