Axiom Home Page Forums General Discussion The Water Cooler wine thread

Nope, just talking in general. Sometimes people don't know the whole process of what MLF is or all the side compounds created in the process like diacetyl (the buttery smell).


Are we talking about oak flavour imparted by barrels or the fat texture imparted by the MLF? I've had one or two oaky chardonnays that were not 'fat' in texture. The both tended to be more nutty in flavour and hence i'm thinking the winemakers toasted the oak barrels too heavily. The smooth texture created by MLF is used in reds to control acidity. I've had a few smooth reds and again, i really quite like the mouth feel in texture but i also prefer low acid wines most of the time.



I thought you weren't a white wine drinker?



Unfortunately we cannot buy wines from online stores in the US, not unless you get them shipped to the state south of one's province, drive down, pick them up, pay duties at the border...
The array of wines available down south can be far greater than here, depending in part on where you live and which provincial government has a stranglehold on the liquor imports.

Good wines for under $10 in Canada?
Brutally tough if they even exist.
Decent reds under $15, there are a number. For easy to find ones Mojo, i recommend looking at Fetzer and Mondavi's offerings at your local Liquor Barn. Sticking with some again, easy to find N.American names, also see Beringer, Kenwood, Kendall Jackson, Ironstone (all make good zins, cabs, and some chardonnays).

If you want to venture out and get recommendations from the local wineshop folk who know what they have in stock, then i would recommend a variety of Chilean reds as well.
Concha Y Toro is pretty common. Have a look for their Trio.