Delayed malolactic fermentation: exploring the stylistic and practical impacts

In this episode, I discuss the stylistic and practical impacts of delayed malolactic fermentation. I explore the topic in more detail beginning with a primer on malolactic fermentation and the role and function of acids in winemaking. Following this, I expand on the functions of delayed malo including extending élevage and enrichment from the lees, saturated hues and less loss of colour, post-malo élevage and bottling date, and functional benefits and closing thoughts on the topic. This article was produced with the help of Jérôme Legras of Legras & Haas, Jeremy Seysses of Domaine Dujac, and writer and winemaker William Kelley.

Om Podcasten

Welcome to the Word on the Grapevine Podcast, here you can find audio versions of my long-format articles, usually only published on my website. You’ll also find interviews with winemakers, critics, and other industry voices as well as exclusive content and commentary from the world of wine.