As an expert sommelier and brewer, I can provide you with a detailed answer to the question of whether you need malolactic fermentation in your wine. Malolactic fermentation, also known as MLF, is a process in winemaking where tart-tasting malic acid is converted into softer-tasting lactic acid. This process can have a significant impact on the flavor profile of a wine.
In dry red wines, malolactic fermentation is often very desirable. It can help to soften the wine, reduce its acidity, and enhance its overall balance. The conversion of malic acid to lactic acid adds a creamy, buttery texture to the wine, which can be particularly appealing in full-bodied reds such as Cabernet Sauvignon or Syrah. This process can also help to round out any harsh or green flavors that may be present in the wine, resulting in a smoother and more enjoyable drinking experience.
When it comes to dry white wines, malolactic fermentation is commonly used in varieties like Chardonnay and Viognier. These wines often benefit from the creamy texture and added complexity that MLF can provide. It can help to soften the wine's acidity and create a richer mouthfeel. However, it is important to note that not all white wines are suitable for malolactic fermentation. For example, in ‘fruity' Germanic style wines such as Riesling or Gewurztraminer, the primary focus is on preserving the natural fruitiness and acidity of the wine. MLF would diminish these characteristics and therefore is generally not desirable in these styles.
Another important consideration is the sweetness level of the wine. Malolactic fermentation is not typically recommended for sweet wines. The goal with sweet wines is to preserve the natural sweetness and fruitiness, and MLF can detract from these qualities. It is important to maintain the balance between sweetness and acidity in sweet wines, and malolactic fermentation can disrupt this delicate equilibrium.
In my personal experience, I have witnessed the impact of malolactic fermentation on different wines. For example, I once tasted a Chardonnay that had undergone MLF, and the resulting wine had a beautiful creamy texture with notes of butter and vanilla. The acidity was well-integrated, and the wine had a long, smooth finish. On the other hand, I have also tried a Riesling that had undergone malolactic fermentation, and it had lost the vibrant acidity and fruity character that are hallmarks of this grape variety. The wine felt heavy and lacked the freshness that I associate with Riesling.
Whether or not you need malolactic fermentation in your wine depends on the style and characteristics you are aiming for. It is often desirable in dry reds and certain dry white wines like Chardonnay and Viognier, as it can enhance texture and balance. However, it is generally not recommended for ‘fruity' Germanic style wines or sweet wines, as it can diminish their natural fruitiness and acidity. Ultimately, the decision to use malolactic fermentation should be based on the desired flavor profile and style of the wine you wish to produce.