California’s wine, defined
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July 28, 2007 | Chris
Beacause Cantiga's wines don't go through malolactic ferm, I find their wines to be a little too "sharp" for my liking.For reds especially you must undergo secondary ferm. to really soften the wine. Many undergo ml and there's a reason why, I wouldn't recommend these wines to anybody..
July 30, 2007 | Brad Jones
No malo for red wine? That is unusual, but I'd like to one of these wines out of curiosity. I wonder what their reasoning for that is?
July 30, 2007 | Jessica Diamond
yeah, i've never heard of a red wine w/o malo. i'm kind of interested in seeing how it tastes.
July 30, 2007 | Chris
I've talked to the winemaker there and he said malic acid is tart like an apple and lactic acid is sour like milk. He said most prefer the tartness of an apple and not the true sourness of malic acid. What he fails to realize though is that malolactic ferm will reduce the acid by half, therby making the wine have much softer mouthfeel and texture.
April 30, 2009 | snixon
Cantiga wines are for the more discriminating wine drinkers! They make some of the best wines that only get better with age. Buy a bottle then lay it down for 1-5 years and you will be amazed at how it matures. You won't regret it!!
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