The flavor of vanilla in wine

Discover the wines revealing the of vanilla flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

What are the typical grape varieties with flavor de vanilla ?

Discover the best wines with de vanilla by country