After doing a little research (i.e. surfing) I've found that brettanomyces or simply "brett" (i.e. a common spoilage organism in winemaking) is used in some wines. But there naturally is some controversy surrounding its use in the wine community. From what I've read some agree that its use below the threshold of perception can be useful in adding complexity. While fewer believe that using levels of "brett" in wine at or above the threshold of perception can also be positive.
I think that it would be interesting to have a few wines out there that are the equivalent to beers such as Flanders Red Ale (which I enjoy) in terms of obvious "brett" character. On the other hand I read (and agree) that because wine (unlike beer) is often about expressing place (terroir) pronounced "brett" would obscure the terroir quality in wines.