Non-oak California Chardonnay that exhibits buttery aromas and flavors with a buttery feel. Not old school “full-blown,” but a more balanced, food-friendly version that does not overwhelm.
Great with roasted, certain pastas and fish.
Buttery flavors and texture of many California Chardonnays "seem" come from the oak influence that many of those wines receive. But most of the wine's mouth-feel is achieved through malolactic fermentation,
Tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation tends to create a rounder, fuller mouth-feel. It has been said that malic acid tastes of green apples; and by contrast, lactic acid is richer and more buttery tasting after primary alcoholic fermentation.
From the good people John and Michelle (JaM) Truchard
No comments:
Post a Comment