650427 Sun Sep 06 12:18:28 -0700 2009 6 34 Wine 0 5009289 I never had given much thought to the production process of the wines that I like but I recently discovered that almost all the white wines that I enjoy have not gone through malolactic or new oak. I am aware that what is an advantage in whites does not need to be an advantage in reds and my understanding is that malolactic is the rule for reds. Still, I am wondering if there are any wine producers that forgo or limit malolactic in reds and produce interesting results. For example, do the Trimbach Pinot Noirs go through malolactic? See also this article on Portugese Vinho Verde Tinto http://oldworldoldschool.blogspot.com/2009/06/vinho-verdes-red-wine.html Sun Sep 06 12:18:28 -0700 2009 270617 megapolisomancy 1 5035787 Everything I've read is that most, if not all, red wines undergo malolactic fermentation. I've never come across a non-malo red. Wed Sep 16 20:10:19 -0700 2009 5009289 220202 orlwine 2 5035998 Ditto. I don't think you find a non-malo red wine enjoyable, either. Wed Sep 16 22:05:15 -0700 2009 5035787 18222 maria lorraine 3 5037018 The only non-malolactic red I can think of is a zinfandel (from Lodi I think) that was touted as being all organic. It was worse than jug wine. Thu Sep 17 10:05:12 -0700 2009 5035998 11117 SteveTimko 4 5043843 Maybe nouveau beaujolais? There isn't much time for ML to occur. Sun Sep 20 10:47:33 -0700 2009 5037018 15549 ernie in berkeley 5 5060445 Good call. Nouveau beaujolais is pasteurized, and so no ML. Sat Sep 26 14:26:25 -0700 2009 5043843 18222 maria lorraine 6 5062078 Pasteurized? Ick. Sun Sep 27 12:45:35 -0700 2009 5060445 15549 ernie in berkeley