What makes a wine “buttery”?
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short answer MLF, but what is it?
Malolactic fermentation (MLF) is a process where sharp malic acid is converted into softer lactic acid, giving wine a creamier texture. It’s used to reduce acidity, especially in wines like Chardonnay, adding that smooth, buttery flavor. All reds go through MLF to soften their acidity, but you’ll notice it less because their stronger tannins and bold flavors mask the creaminess. In whites like oaked Chardonnay, MLF stands out more, enhancing richness and body!
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