Yes, you can age a wine that has undergone malolactic fermentation. Malolactic fermentation is a process in winemaking where tart-tasting malic acid is converted into softer-tasting lactic acid. This process can occur naturally or it can be induced by winemakers to achieve specific flavor profiles in the wine. While malolactic fermentation can impact the taste and structure of a wine, it does not necessarily prevent the wine from aging well.
Effects of malolactic fermentation on aging
Malolactic fermentation can have both positive and negative effects on the aging potential of a wine. Here are some key points to consider:
- Softening of acidity: Malolactic fermentation can result in a reduction of the wine’s overall acidity, making it smoother and more approachable in its youth. However, this can also lead to a wine losing its freshness and vibrancy over time.
- Increased complexity: The conversion of malic acid to lactic acid can introduce new flavors and aromas to the wine, adding layers of complexity that can develop further with aging.
- Stability: Wines that have undergone malolactic fermentation are often more stable due to the conversion of malic acid, which is more prone to microbial spoilage, into lactic acid.
Factors influencing aging potential
When considering the aging potential of a wine that has undergone malolactic fermentation, several factors come into play:
- Grape variety: Different grape varieties have varying levels of acidity and tannins, which can impact how well they age. Some grape varieties are better suited for aging than others.
- Winemaking techniques: The way a wine is made, including the use of oak aging, fermentation vessels, and aging conditions, can all influence how well a wine ages.
- Vintage: The conditions of the growing season in a particular year can greatly affect the quality and aging potential of the wines produced.
- Storage conditions: How a wine is stored after bottling, including temperature, humidity, light exposure, and bottle position, can all impact how well it ages.
Aging potential of wines that have undergone malolactic fermentation
While malolactic fermentation can alter the characteristics of a wine, it does not automatically mean that the wine will not age well. Many wines that have undergone malolactic fermentation can benefit from aging, especially those that are well-balanced and structured. Here are some key points to consider:
- Red wines: Red wines that have undergone malolactic fermentation tend to have more tannins and structure, which can help them age gracefully. The softening of acidity and development of complex flavors can enhance the wine’s profile over time.
- White wines: While white wines that have undergone malolactic fermentation may have less acidity, they can still age well if they have enough body and structure to support aging. Some white wines, such as Chardonnay, are known for their ability to age gracefully even after malolactic fermentation.
- Sparkling wines: Sparkling wines that have undergone malolactic fermentation can also benefit from aging, as the process can contribute to a creamier texture and more complex flavors.
Guidelines for aging wines that have undergone malolactic fermentation
If you are considering aging a wine that has undergone malolactic fermentation, here are some guidelines to help you make the most of the aging process:
- Choose wines with aging potential: Not all wines are meant to be aged, so it’s important to select wines that have the structure, balance, and complexity to improve with time.
- Optimal storage conditions: Store your wines in a cool, dark, and humid environment with stable temperatures to ensure they age well and develop complex flavors.
- Monitor the aging process: Keep track of how your wines are evolving over time, tasting them periodically to assess their progress and determine when they are at their peak.
- Seek expert advice: If you are unsure about the aging potential of a specific wine, consult with a sommelier or wine expert who can provide guidance based on their knowledge and experience.