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Malolactic Fermentation

Wines that undergo malolactic fermentation (a chemical process that changes a wine's acidity) may feel smoother than ones that don't; they might even seem creamy. That's because "malo" transforms tart malic acid into softer lactic acid (the same kind in milk). To taste the result, look for the 2007 La Crema Los Carneros Chardonnay.

Pairing: Grouper with corn, which matches well with the lightly buttery note of a Chardonnay that has gone through malolactic fermentation.

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