February 25, 2022

“Hi, Karen. Why is malolactic conversion often referred to as a fermentation, when the definition of fermentation implies the creation of alcohol, which does not occur during malo?”—Tyler R. (Sebastopol, CA)

Hi Tyler, great question. The fermentation in which yeasts convert sugar in grapes to alcohol is technically called the primary fermentation. Malolactic fermentation is often referred to as a “second fermentation.” It’s conducted by bacteria which convert malic acid to lactic acid. So the key question is: what is fermentation exactly?

We posed this question to Napa Valley winemaker Cathy Corison (Corison winery) who responded: “Fermentation is the conversion of one compound to another by a microbe. Even chocolate production involves a fermentation! Malolactic is one of many lactic fermentations that are responsible for cheese, pickles and yogurt, among many other things.” So there you have it. Malolactic fermentation IS indeed a fermentation.—Karen

Who/what is Saint Macaire?

A. Saint Macaire was a French saint initially known as the “protector of grapevines.” Accused of witchcraft, she was eventually burned at the stake in the Middle Ages

B. Saint Macaire is a type of golden-hued French oak barrel with pronounced vanilla flavors

C. Saint Macaire is a French grape variety native to Bordeaux

D. Saint Macaire is a new grape variety created at the University of Montpellier, a cross between Saint Laurent and Saint George

Saint Macaire, native to Bordeaux, was widely planted there before phylloxera devastated the region in the late nineteenth century. However, it was not widely replanted; current official statistics report less than 2.5 acres are planted throughout the entirety of France. The variety is also grown in California where it is used in Cabernet blends. Among other wineries, O’Shaunessy winery in Napa Valley, and J Lohr winery in Paso Robles grow Saint Macaire and blend it with their Cabernets. The variety is said to give a deep color and a “mouth-puckering palate” to a blend.

Monopole

A vineyard owned entirely by one domaine or estate. The term is used in Burgundy (where monopoles are rare) and to a lesser extent in Champagne.

“Hi, Karen. Why is malolactic conversion often referred to as a fermentation, when the definition of fermentation implies the creation of alcohol, which does not occur during malo?”—Tyler R. (Sebastopol, CA)

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