Thanks, Eric, and Larry,
For the explanationa and really interesting link. I see that the taste I perceive could not be from the malolactic:
“Chablis isn’t buttery (i.e. diacetyl) from the ML because if you delay killing the ML bacteria (i.e. adding SO2), they’ll convert the diacetyl into something else that’s relatively flavorless. Voila…no more butter”
But I’m still not sure it’s from the oak, since it is more milky than buttery and also mainly discernible in the midpalate. Still very helpful, and a fascinating read on the Dauvissat tasting.
Cheers!
Josh
