Back on Track

With over a week passed since my second attempt at inoculating my Chardonnay with malolactic bacteria, I feel I can now say with some confidence that my liberal application of the chemicals in question did not, in fact, ruin my wine.  On the contrary, rather than completing the MLF process in record pace, the fermentation seems to be tracking along at the usual rate.  I can see very small bubbles rising to the surface of the wine, not unlike a spiked club soda, indicating the acid conversion process is ongoing.  This visual evidence is a lot easier to track in white wines than in red, so with regular checking I should be able to tell when the process is complete in the next couple weeks.  As an aside, Uncle Lindsey’s quilt doesn’t seem to have had any discernible effect on the temperature of the Chardonnay, but the wine looks so cozy wrapped in it I just can't bring myself to strip them away.

In a mood to celebrate, I decided to taste all three of my wines in progress to assess how they were tracking.  As expected, the Chardonnay tasted very much like a wine in transformation, but a distinct citrus flavor gave a hint, perhaps, of what’s to come.  The high alcohol content of the Pinot seems to have mellowed out considerably, and the light body gives a consistent impression of the wine I am trying to create.  Closest to a final product, the Malbec provides a little heavier body.  There is still a little harshness in its finish, but that characteristic seems to be dissipating at a steady state.  All in all, I'm quite pleased with how they’re progressing, a welcome reprieve from an otherwise annoying week.