Apples and Wine

[Thomas]

What I find offensive about malolactic fermentation of Chardonnay is that it reduces the apple acid (malic) which is a fine, crisp delight in the fruitiness of Chardonnay. When the malic is obliterated what you often wind up with is alcoholic liquid cheese.

The Macon you refer to likely maintained the malic acid that went so well with the food.