During a private party tonight the red wine selected was a 2001 Bernard Bergaud Côte Rôtie.  After drinking four bottles of it the guests decided that they didn’t care for it.  I tried to get some specific information about what it was that they didn’t like and was told that it smelled like cough syrup.  I hadn’t previously checked any of their wines this evening and when I did take a whiff I realized that there was a lot of brett on the wine.  Brettanomyces, brett for short, is a yeast that grows on grapes and in wineries.  Small amounts of brett can add complexity to a wine while large amounts can ruin it. I got them a nice Napa cab blend in the same price range and they were happy.  The question then became what to charge them for.  I didn’t want to charge them for wine they didn’t enjoy, but they drank four bottles of it before letting me know.  In the end it turned out that a number of people actually did like it and finished the wine that was in their glasses.  So we went ahead and charged for the wine they consumed.  Unfortunately our super efficient staff had anticipated the guests’ needs and opened two additional bottles to have them ready for the entree course.  What do I do with two open bottles of brett-laden Côte Rôtie?  Should I hope it blows off and pour it for the staff?  Or should I take it to the tenderloin and trade it for crack?