The Uncorking Ritual

[Thomas]

There is a bacteria that causes barnyard odors. In many cases, the bacteria is in check and so it does not become too offensive; in fact, the barnyard smell sometimes dissipates with oxygen. But then, there are times when the bacteria is overwhelmingly powerful making the wine no longer acceptable (at least to me).

I cannot spell the bacteria offhand, and do not have my handy book nearby, it is--phonetically--bretanimyacin, or known as just plain "bret."

[This message has been edited by foodie (edited 02-07-2003).]