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Wine Details
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Description:
Our chardonnay is done in the classic style with oak contact and malolactic (ML) fermentation. ML is a bacterial ferment in addition to the normal yeast ferment and converts malic acid (the acid in apples) to lactic acid (the acid in cheese, yogurt, etc.). Lactic acid is a weaker acid, hence the wine is softened and less sharp. ML also produces diacetyl, which is the chemical that gives butter most of its flavor. So when a chardonnay claims to be buttery, it's the truth! Oak enriches the tannins, plus, believe it or not, imparts some vanilla flavor (oak lumber has a wee bit of vanillin in the lignin.) ML takes away some of the bright, fruity character of a wine and makes it more austere.
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