Photography by Chelsea Kyle, Prop Styling by Summer Moore, Food Styling by Drew Aichele
We can probably all agree that cool-climate versions, like many white Burgundies, need malolactic conversion (ML) to balance their enamel-shredding acidity—and this is where Chardonnay may shine brightest. But it’s when the volume gets turned up on the ML in other growing conditions (a key factor in that infamous butteriness) that things become controversial.
We asked two members of the WE team to each pick a side: Pass the popcorn or no-malo for life?
