What makes a Chardonnay buttery?

The reds wines here at Brennan Vineyards are getting close to being ready to barrel aging. They are in a process call Malo-Latic fermentation. We add a bacteria that converts the malic acid in the wine into lactic acid. Malic acid is a real harsh acid (acid found in apples) and lactic acid has a real creamy texture (acid found in milk). We normally do not add ML bacteria to our white wines, but this year, since we are making a Chardonnay for the first time, we did add ML to it. If you have ever had a buttery Chardonnay, more than likely that wine went through the ML process. I tasted all the 2012 wines the other day, and I was very impressed with most of them. Texas should have a lot of great 2012 wines on the shelf down the road. Can’t wait to try them.

About Todd Webster

Accomplished winemaker, Todd Webster, began his career in the wine business as Operations Manager for a distributor in Fort Worth. It was in that capacity that he met Trellise and Pat Brennan. He joined Brennan Vineyards and began his formal education in Viticulture and Enology at Grayson College and Texas Tech University. Todd plans to begin the Enology Certificate Program at Washington State University next year.
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