It is Wednesday again and it is time for another installment of Wine Trivia Wednesday. Before we get to this week’s quiz, we need to get to the answers from last week:
- What are the two most common ways to prevent a wine going through malolactic fermentation? You can prevent malolactic fermentation through either the addition of SO2 (Sulfur Dioxide) or through cold stabilization. You can also introduce additives to kill the bacteria, but this is not as common as the first two.
- Other than the stylistic changes to the wine (e.g., flavor profile), what is the main advantage to having a wine go through malolactic fermentation? The answer I was looking for here: It serves to stabilize the wine–otherwise it still might happen in the bottle and then you will have a real mess on your hands. It also can help to make a wine more approachable (drinkable) sooner.
- Almost all red wines go through malolactic fermentation, with a couple of notable exceptions. Can you name a red wine that does not? Beaujolais Nouveau and Lambrusco are the two I know of, perhaps there are more (I actually got this question, and answer, from Wes Hagen on a recent visit to Clos Pepe).
- Bonus Question (that has nothing to do with wine): Where was the picture taken? The photo was taken (by me) in front of the Notre Dame cathedral in Chartres, France. Even if you are not even slightly religious and find yourself in Paris, jump on a train to Chartres and visit the cathedral–it is amazing (and even better if you ride a bike there–watching the cathedral grow on the horizon from many miles out).
Well, we had one winner: the armchairsommelier. Both Damon at vineconnections.com and Gabe also gave stellar responses, so they get a shout out as well.
On to this week’s quiz.
I have been re-reading Richard Juhlin’s book, 4000 Champagnes, to help prepare for my trip to Champagne in a couple of weeks as a Tour Guide with Blue Marble Travel. Juhlin’s book is an absolutely fantastic resource for Champagne, but it is also loaded with great information about wine in general (the new version of the book 8000 Champagnes is due out in November, so if you were looking to get me a gift….). Here are a few questions I derived from the book:
1. What are the advantages of a cold (first) fermentation?
2. Why would you possibly want to prevent malolactic fermentation?