It used to be that the characteristic of Hunter Reds was a “sweaty saddle” nose that would signal Hunter! Not any more, with great perseverance the Hunter wine industry has got rid of Brettanomyces (Brett) – the organism that was spoiling our wines. Although for years it wasn’t recognized, the flavour can be attractive to … Continue reading Bobs blog: Spoilage of beer led to great advances in wine making and other things