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Buttery Chardonnay?
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<blockquote data-quote="Brooke B B" data-source="post: 22342"><p>In descending order by price:</p><p></p><p>Rombauer</p><p>Mer Soleil</p><p>Newton</p><p>Belvedere</p><p>Toasted Head</p><p>Columbia Crest Grand Estates</p><p></p><p>The buttery flavor you enjoy is due to malolactic (or ML) fermentation malic acid is converted to lactic acid. Malic acid is tart, lactic acid is rich and buttery. Combined with oak aging, it creates the wine you like.</p><p></p><p>Increasingly, Chardonnay winemakers are going away from ML and oak, but the above wines have it in spades.</p></blockquote><p></p>
[QUOTE="Brooke B B, post: 22342"] In descending order by price: Rombauer Mer Soleil Newton Belvedere Toasted Head Columbia Crest Grand Estates The buttery flavor you enjoy is due to malolactic (or ML) fermentation malic acid is converted to lactic acid. Malic acid is tart, lactic acid is rich and buttery. Combined with oak aging, it creates the wine you like. Increasingly, Chardonnay winemakers are going away from ML and oak, but the above wines have it in spades. [/QUOTE]
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