Understanding Malolactic Fermentation in Chardonnay, Gamay, and Pinot Noir
As the seasons shift into fall, wine enthusiasts often gravitate toward more complex, fuller-bodied wines. Chardonnay, Gamay, and Pinot Noir are popular choices during these transition months from warm to cooler weather. A key aspect that shapes the character of these wines is malolactic fermentation (MLF), a secondary fermentation process that converts sharper malic acid into softer lactic acid, imparting a smoother, creamier texture.
Malolactic fermentation (MLF) is a secondary fermentation process that significantly alters a wine's texture and flavor profile. Unlike primary fermentation, where yeast converts sugar into alcohol, MLF is driven by specific lactic acid bacteria—most commonly Oenococcus oeni. These bacteria convert the sharper malic acid, which is naturally present in grapes and is similar to the acid found in green apples, into lactic acid, which is softer and more milk-like.
MLF can occur naturally, or winemakers may introduce specific strains of lactic acid bacteria to control the process. The temperature, pH levels, and Sulfur Dioxide (SO2) are three important factors for winemakers to consider and use to create optimal conditions for MLF.
Malolactic Fermentation in Chardonnay
Chardonnay is one of the most expressive wines when it comes to MLF. Winemakers can manipulate the intensity of MLF to achieve varying textures and flavor profiles. Full MLF can create a round, buttery texture with flavors of cream, butter, and soft fruit, while partial or no MLF preserves crispness and citrusy acidity.
- California Chardonnay: In regions like Napa and Sonoma, full MLF is common, often paired with oak aging to enhance the creamy mouthfeel and introduce vanilla or caramel notes. This is what gives California Chardonnay its lush, rich profile that many associate with the wine.
- Oregon and Washington Chardonnay: These cooler climates tend to use partial or limited MLF to balance freshness with texture. Chardonnay from these regions retains more vibrant acidity, with a focus on fruit purity, often complemented by a more subtle oak influence.
- French Chardonnay (Burgundy): In Burgundy, particularly in the Côte de Beaune, MLF is common but used with restraint, often paired with long aging in neutral oak barrels. This allows for the development of complex flavors, like hazelnut and brioche, while maintaining an elegant balance of creaminess and acidity.
Malolactic Fermentation in Gamay
Gamay, primarily grown in France’s Beaujolais region, is less known for undergoing extensive MLF, though it can be employed to soften its naturally high acidity.
- Beaujolais: Here, winemakers often choose to minimize or forgo MLF, allowing Gamay to retain its bright, juicy red fruit flavors and lively acidity. Beaujolais Nouveau, in particular, is fresh and vibrant, released soon after fermentation without significant MLF or oak influence.
- Gamay in Oregon and Washington: In these regions, especially in the Willamette Valley, winemakers may experiment with partial MLF to create a rounder texture, softening the wine while still maintaining its characteristic freshness.
Malolactic Fermentation in Pinot Noir
Pinot Noir’s delicate nature makes it highly responsive to MLF, which can elevate its texture and complexity. MLF in Pinot Noir is generally more subtle, used to soften tannins and add a silky quality without overwhelming the wine’s natural elegance.
- California Pinot Noir: Warmer regions like Sonoma and the Central Coast often see full MLF in Pinot Noir, resulting in a richer, rounder wine. These wines are also often aged in new oak, adding layers of spice, vanilla, and toast to the cherry and raspberry fruit.
- Oregon Pinot Noir: In the cooler climate of Oregon’s Willamette Valley, partial MLF is common, preserving the wine’s natural acidity while adding a smooth, polished mouthfeel. These wines tend to emphasize balance and restraint, with red fruit flavors like cranberry and cherry, complemented by earthy and floral notes.
- French Pinot Noir (Burgundy): Burgundy’s Pinot Noirs often undergo MLF in neutral oak barrels, allowing for a subtle textural transformation without overt flavors of butter or cream. The result is a wine that is soft and elegant, with flavors of red fruit, earth, and spice, driven more by the terroir than by oak or MLF.
Regional Differences in MLF and Oak Aging
The use of MLF and oak aging varies not only by grape variety but also by region, each with its own tradition and climate considerations:
- France: French winemakers, particularly in Burgundy and Beaujolais, often use MLF selectively, focusing on balance and preserving the purity of the grape. Oak aging is generally more subtle, with neutral or lightly toasted barrels, allowing for greater expression of terroir.
- Oregon and Washington: In the Pacific Northwest, the cooler climate encourages winemakers to retain acidity, often opting for partial MLF. Oak aging tends to be more restrained, with many producers using older or neutral barrels to avoid overpowering the wine’s natural fruit and mineral qualities.
- California: California’s warmer climate allows for fuller-bodied wines that can handle both full MLF and more aggressive oak aging. The result is often richer, creamier wines with more pronounced oak flavors, particularly in Chardonnay and Pinot Noir.
Our Seasonal Must-Haves
For a vibrant and juicy Beaujolais experience, we recommend the Trenel Beaujolais Cuvée Rochebonne, known for its lively red fruit and fresh acidity, or the irresistible Jean Foillard Beaujolais Villages, which brings a touch of elegance with its silky texture and bright, pure flavors. Both are perfect for those seeking a refreshing, fruit-forward red with a burst of character.
When it comes to Pinot Noir, we invite you to explore two distinct regions, each offering its own unique expression of this delicate grape. In the cool, northern climates of Oregon’s Willamette Valley, try the Eola Hills or Elk Cove Pinot Noirs. These wines showcase the region’s signature balance of lush red fruit, earthiness, and vibrant acidity, making them ideal companions for autumn evenings.
For a richer take, head south to California, where the warmer climate brings out deeper fruit flavors. Wines like The Pinot Project and Dial Tone offer a luscious, fruit-forward profile with a more pronounced oak influence, adding layers of spice and complexity. These wines are perfect for those who enjoy a fuller-bodied Pinot Noir with a touch of California warmth.