Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

Recently, a friend asked me to help her find a wine similar to one she drinks at her favorite restaurant. As always, I start by asking, "tell me what you like about the wine." She began by saying it ...

More accurately referred to as "malolactic conversion." A bacterial conversion occurring in most wines, this natural process converts sharper malic acid (the same acid found in green apples) into ...

The taste of your chardonnay will partly depend on where the grapes are grown and the process they undergo. These varieties ...

Chardonnay is vinified many ways, including without oak, which seems to be a growing trend. Without the influence of new oak, the fruit takes center stage. A good unoaked Chardonnay has expressive ...

“That’s my favorite wine so far this summer,” my wife said as she finished a glass of 2019 Argyle Nut House Chardonnay. Never mind that the summer solstice had yet to arrive and that when she opened ...

To oak or not to oak: When it comes to Chardonnay, it's a dilemma. Oak fermentation and aging are standard in the production of New World Chardonnay. Consumers have shown a liking for the aromas and ...

Recently, a friend asked me to help her find a wine similar to one she drinks at her favorite restaurant. As always, I start by asking, "tell me what you like about the wine." She began by saying it ...