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Red wine without malolactic

megapolisomancy Sep 6, 2009 12:18 PM

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


  1. o
    orlwine Sep 16, 2009 08:10 PM

    Everything I've read is that most, if not all, red wines undergo malolactic fermentation. I've never come across a non-malo red.

    5 Replies
    1. re: orlwine
      maria lorraine Sep 16, 2009 10:05 PM

      Ditto. I don't think you find a non-malo red wine enjoyable, either.

      1. re: maria lorraine
        SteveTimko Sep 17, 2009 10:05 AM

        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.

        1. re: SteveTimko
          ernie in berkeley Sep 20, 2009 10:47 AM

          Maybe nouveau beaujolais? There isn't much time for ML to occur.

          1. re: ernie in berkeley
            maria lorraine Sep 26, 2009 02:26 PM

            Good call. Nouveau beaujolais is pasteurized, and so no ML.

            1. re: maria lorraine
              ernie in berkeley Sep 27, 2009 12:45 PM

              Pasteurized? Ick.

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