Monastiri

Monastery; several Greek wine estates are located in former monasteries, and several Greek monasteries still produce wine. The word monastiri sometimes appears on the labels of TOPIKOS OENOS wines.

A buttery flavor in wine is most often the result of:

A. Bâttonage

B. Extended lees contact

C. Malolactic fermentation

D. Oak aging

While many people think that buttery flavors in wine are derived from new oak, they are actually the result of diacetyl, which is a by-product of malolactic fermentation. (For its part, malolactic fermentation is the process by which crisp malic acid in wine is converted to softer lactic acid). Chardonnays that have undergone malolactic fermentation often have considerable diacetyl and therefore a pronounced buttery taste. Bâttonage means lees stirring in French, from bâton French for stick.

A Lucky Accident

This is really an “Oh No” only for a certain server at the British steakhouse Hawksmoor Manchester. It was definitely a “Yes, Please!” for the two lucky customers in question. According to the BBC, two… Continue reading

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