You don't want the above critter in your bed and you don't want it in your wine, but more and more we're seeing goût de souris in those that shun sulfur. What is it? What's to be done with it? I ran a three-part series in The Feiring Line with some of my favorite experts on the subject (like Eric Texier) chiming in. Here's a snippet of the final one.
Enologist Maya Salee drinking some Bordeaux that surely don't have mouse!
I have a hard time explaining what mouse is to people who haven’t thought about it. how do you handle it?
It’s a little bit like trying to listen to someone in the distance on a very windy day. If the person is very far away and the wind is blowing towards him/her, you won't hear anything. The person will have to come closer (a small amount of wine) and change directions so the wind comes to you with the sound (change the pH of that small amount of wine) in order to hear what he/ she is shouting.
Do we know what causes it?
Brettanomyces has been accused of being responsible for the mousy off-flavor for a long time. Nowadays some research has proved that ...