tag:blogger.com,1999:blog-4941881897346733727.post4885904024216906063..comments2018-03-20T22:22:40.532-07:00Comments on Tallahassee Wine Guy: Warming Up to MalbecUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4941881897346733727.post-41607717405664281542010-01-26T11:17:28.627-08:002010-01-26T11:17:28.627-08:00Zitro,
Argentine Malbecs do tend to be unpleasantl...Zitro,<br />Argentine Malbecs do tend to be unpleasantly oaky (as mentioned in the 1st sentence in my post), but the first ones that I tried also had a creamy/round/velvety texture. Cheers!Sean Millardhttps://www.blogger.com/profile/14278535630473816703noreply@blogger.comtag:blogger.com,1999:blog-4941881897346733727.post-41322139937132040492010-01-26T11:11:28.065-08:002010-01-26T11:11:28.065-08:00Oh dear, my palate needs some training. I haven...Oh dear, my palate needs some training. I haven't noticed creaminess in my Malbec tastings. I went to wkikpedia for more info. Latic acid is what imparts the fuller mouthfeel & buttery taste. Should I be looking for butter in my Malbecs? The one disagreeable trait that I have found in a bunch of Argentinean Malbecs is OAK...way too much OAK.Mrzitrohttps://www.blogger.com/profile/12078800729512196277noreply@blogger.comtag:blogger.com,1999:blog-4941881897346733727.post-64952044049235578032010-01-21T17:39:21.820-08:002010-01-21T17:39:21.820-08:00WD, my malo comment re some Argentine Malbecs is t...WD, my malo comment re some Argentine Malbecs is that some Argentine Malbecs that I've tasted have a super-creamy texture. And the way I understand it is that this creamy (buttery in whites) texture is due to malolactic fermentation ("malo" for short"). Per "malolactic fermentation" here: http://www.vinology.com/dictionary/ There may be other techniques used in combination with malo that produces this creamy texture.Sean Millardhttps://www.blogger.com/profile/14278535630473816703noreply@blogger.comtag:blogger.com,1999:blog-4941881897346733727.post-89280762918656925812010-01-21T17:24:13.853-08:002010-01-21T17:24:13.853-08:00I am a little puzzled by your comment on malolatic...I am a little puzzled by your comment on malolatic fermentation. To the best of my knowledge most red wine undergoes ML fermentation. The exception being Nouveau Beaujolais which doesn't have the time for ML to occur. ML is used to control acid levels, and to develop aromas and flavors. <br /><br />So if I take a look at your tasting notes these wines all show ML traits. Without the ML they would have been tart wines with no depth, faint aromatics and dull fruits. Maybe a little simplistic but you get the drift. I guess you might be refering to the over use of new oak by some producers?WineDudenoreply@blogger.com