Opened two wines at home this weekend that frankly had lots in common. They were both good values. Both were fruity and easy drinking. And they each were Brett-affected. I find that I perceive brett rather readily but am not that put off by moderate amounts. I know there is some discussion as to whether brett “blows off” a wine, and I seem to recall the insinuation that if the brett goes away you have mistaken reduction for brettanomyces, but the Coquelet was a thin layer of barn and dirty diaper on the first night, obscuring the fruit flavors and nuance, but on night two there was no discernible taint and the fruit shone through. Sadly I personally (almost) always find a wine’s palate to be somewhat flat after being open for 24 hours and this was no exception.
NV Cristalino Rosado - still think this is the best $8 wine that I can find. Yeast, barnyard, and strawberry in that order.
2009 Damien Coquelet Chiroubles - Consumed over two nights. This was very bretty on day one, as I had heard this wine can be. There was nice purplish fruit, the type of darker concentration of gamay that I seem to recall as being a hallmark of chiroubles. Overall this had a very rustic pinot village burg quality on night one. On night two the nose was lovely with tangy grape drink, strawberry soda, honeysuckle and asian market (who knows what that means but I get it so there it is), but palate has that night two flatness feeling so I say give this time or a decent decant. Still a lovely drink overall, even with the brett issue.