in European cellars, where indigenous microbial populations have stabilized and a goût de maison, or house flavor profile, which has developed over centuries and whose evolution and control has been empirically incorporated into cellar practices, may be a valued element of the wine’s distinctive character of place. Domaine Beaucastel in the Rhône and Château La Gaffelière in St. Emilion are examples of wines in which Brettanomyces plays a distinctive aromatic role without which the wine would be unrecognizable.
