buttery finish

[Thomas]

Sorry guys, but you are all wrong. Many red wines go through malo-lactic fermentation. We don't recognize it so easily as we do with whites because of the tannins in red hiding the butter (and also because of the heavy hand with ml in California Chardonnay). Just the other night, when Scoop, RAD and I tasted that Barbera from U of Fresno that ww sent, I detected butter right away. RAD said he thought he did too.