Rotwein

Red wine; Germany and Austria are famous for their whites, but a good deal of red wine is made in each and consumed locally.

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.

Mommy’s Time Out

“Mommy’s Time Out,”–a line of wines being promoted for Mother’s Day–has been invented because, as the website points out, “being a Mommy is a difficult job.” Apparently created for pretty mommies with an itsy-bitsy sweet-tooth,… Continue reading

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