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Red wine without malolactic

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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...

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  1. 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

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

      1. re: maria lorraine

        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

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

          1. re: ernie in berkeley

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

            1. re: maria lorraine

              Pasteurized? Ick.