Wine and Food Pairings

Franciacorta! The Champagne of Italy!

By in Desert Wines, Italian Wine, Sparkling Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

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Franciacorta! Ever heard of it? Franciacorta is a sparkling wine from the Province of Brescia (Lombardy) with DOCG status, located on the hills located between the southern shore of Lake Iseo and the city of Brescia.
Where’s that? Italy. The top of the boot in the center; in between Piedmont and The Tre Venezie.
If you’re drinking a bubbly from Italy, there is a very strong chance that bubbly is Prosecco, but did you know that there’s another bubbly called Franciacorta, and has more like Champagne than Prosecco?
Honest! And it’s growing in popularity.
The still wines from Franciacorta have ancient traditions and documented in Brescia City council books as “Franzacurta” as far back as in 1277. The Middle Ages! But the sparkling wines are new and only been made since 1961. Prosecco as we know has been around for hundreds.
The difference between Prosecco and Franciacorta is the way each of the wines is made.
In the case of Prosecco, is made using what is known as the Charmat method. It’s a faster and cheaper way to create quality sparkling wine. In this method, the wine is transferred from its first fermentation vat to a large sealed pressurized tank where it undergoes secondary fermentation to create the carbonation. Then the carbonated wine is bottled and shipped to market. The result is a wine that is bubbly with delicious hints of fruit and freshness.
Franciacorta, on the other hand, is made the exact same way winemakers in France make Champagne.
The Method Champenoise or the Traditional Method, Franciacorta receives its bubbles by allowing a secondary fermentation to occur in the bottle. During this fermentation the CO2 (Carbon Dioxide) that’s created is absorbed into the wine, it does not escape and creates the bubbles we’ve come to love in Champagne. This process also usually means the wine is drier with a yeastier and less fruity character than Prosecco. This process of “sur lie” aging is what many say makes wines made in this method more complex.
Furthermore, there is another major distinct difference between Prosecco and Franciacorta. It’s the grapes used to make each of the wines. In Prosecco the grape is Glera, a white grape that has been grown in the Veneto and Friuli regions for hundreds of years. It’s a grape with high acidity, which makes it perfect for bubbly.
Franciacorta uses Chardonnay, Pinot Noir and Pinot Blanc, which are the grapes also used to make Champagne. Just like Champagne… Franciacorta — it’s the name of the wine and the name of the region where it’s made Just like Champagne… it’s a warmer region than the chilly Champagne region, so the grapes are riper and fuller, which results in a wine that is not as racy and/or have the minerality that the Champagne region does. It’s a rounder profile but with the the designations for dosage exactly like those in Champagne.
Do the differences really matter? Only if you try them and enjoy how one, or both, taste.
Seek it out.

Just found a little terrific Perubian restaurant …Terra Sur

By in Argentina Wine, Bistros Eateries & Cheese, California Wine, Foodies, Restaurant, Wine and Food Pairings, Wine Chatter and Blather

Just found a little terrific Perubian restaurant in Carrollwood , Florida called Terra Sur. Thanks to some good friends…My style.

It has your traditional Spanish Perubian fare such as Octopus, Shrimp, Clams with baked cheese, Chicharron de Calamar,  Lomo, Beef Tenderloins, Tapas… rice dishes, the whole 9 yards.

To me the best part is the winelist which includes wines from California like Plumpjack, Justin, Austin Hope, Peju, Provenance and a slew of others Spanish and Argentinian at a good price point. If you like wine with your grilled meats; this is the place. Plus, the staff is always talking up the wine offering a taste hear or there.

Not to mention that next door is a Cafe owned by the same people which is more bistro than restaurant and it’s worth trying as well.

It’s definitely a place you can go to several times for pairing…mixing and matching food and wine.

Desserts too!

Terra Sur is located at 5358 W Village Drive Tampa ,FL  33624

I like it.

Red wine is King in Spain…Three main Sources to know are Rioja, Ribera del Duero and Priorat

By in BBQ and Wine, Bistros Eateries & Cheese, Education and Culture, Notable Wine Regions, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather

Red wine is King in Spain. It’s a staple of every day life, every day meals. Delicious red wine is found all over the country. Just like France and Italy, Spanish wine is full of history great regions and history.

But to be clear; there are three premier sources for red wine in Spain that every wine fan must know and that’s Rioja, Ribera del Duero and Priorat. Now that’s not saying that La Mancha or Catayuld or even Montsant are not doing good stuff. They really are!

The main three to know are Rioja, Ribera del Duero and Priorat.

Here’s a little tidbit of info on the characteristics of  wine of each place; enough to be dangerous on each region and one wine to look for from each.

Rioja: Rioja wine has a elegant cherry nose and has a dusty spice notes They are aged well. They are often blended from dozens of vineyards. There are 15-20,000 grape growers but about only 700 wineries. That gives you an idea of what is going on in general. Tempranillo is the main grape in Rioja. Crianzas are aged 2 years with at least 6 months in oak barrels. Reservas and Grand Reservas much longer

Ribera del Duero: Ribera del Duero has the distinction of being the second most famous wine region in Spain. Rioja does not let them live that down. It does not mean their wines are any less spectacular. On the contrary. As in Rioja the grape used is Tempranillo. But they call it Tinto Fino. Ribera’s climate is hotter, more sun. So the wine is more intense but no less complex to Rioja’s. It’s just a different interpretation that blows your mind. More than often the same methods are used as Rioja’s but not always which adds more creativity sometimes.

Priorat: Priorat is the latest and greatest new best region. Southwest of Barcelona and not very big on the map, yet mountainous. But holy smokes it’s powerful wine. In the 1980’s a bunch of renegade wine makers went there and started making incredible wines. Great food wine too. This place was abandoned for years adfter the Spanish Civil war.  Using grapes like Carignane and Garnacha started to make these luscious and exotic wines that got the worlds attention in a big way. Like a big bang! Instant classic wine region. Just like that! Unbelievable but true.

Bottles to try…all clearly under $35

1. Rioja – La Rioja Alta Vina Ardanza Reserva

2. Ribera del Duero – Tinto Pesquera Crianza

3. Mas Alta Black Slate Vilella Alta

Babbalucci is a new Italian restaurant in South Tampa and there’s going to be a focus on Southern Italy. Let’s talk about the wines of southern Italy

By in Bistros Eateries & Cheese, Foodies, Italian Wine, Restaurant, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Babbalucci is a new Italian restaurant in South Tampa and there’s going to be a focus on Southern Italy. I like this place. Brought to you by Chef Felix from the popular Spanish Tampa restaurant Viscaya; I have previewed the menu and the wine list  and I recommend you get in there to try this food and wine while they are getting their feet wet. It’s great. The veal dishes are great, so are the pork chop dishes. The pasta is homemade…The best Sea Bass in town. Yes, it’s Italian! 
There’s a bar for cocktails upstairs and an outside view. Very Cool. Feels like a Bistro in places. Now that does not mean that there won’t be your traditional fair of pasta dishes…but expect something truly different and expect some interesting wines. The best time to try restaurants is when it first opens. You’ll get a sense of how things really are as they get everything in gear.
Chances are you’ll eat something that you’ll love and it won’t be on the menu too long. It’s all about getting everything started. It’s the same with the wine. Italian wines are vast and they go great with food. Totally recommend it. Good place to eat and hang out. With the good food, bar, cocktails, music  and dancing. It makes you wonder if spirit of Viscaya will blend into this restaurant somehow; because it has that feel.
So, let’s talk about the wines of southern Italy in some detail. The wine is a lot different that the Central and Northern Italian wines….To me they are more voluptuous; more memorable.
Three regions to look at are Campania, Puglia and Sicily…
Campania:
Campania, the region surrounding the city of Naples, is at the center of southern Italy’s wine renaissance. This is home to the Amalfi Coast, the isle of Capri, Mt. Vesuvius, and of pizza. The rich soil and temperate climate here are ideal for growing all kinds of fruits and vegetables. Grapes are no exception.
Campania’s top three wines come from the Irpinia hills area, just outside of Naples: the red Taurasi, and the white Fiano di Avellino and Greco di Tufo wines.
Taurasi is a full-bodied red that requires aging, like its northern cousins, Barolo, Barbaresco, and Brunello. Good vintages of this powerful, tannic, complex wine are at their best when aged 15 to 20 years. Taurasi is made of mostly Aglianico grapes with the majority of better Taurasis containing 100% Aglianico. By law, Taurasis must age at least three years before bottling with one of those years in wood.
Fiano di Avellino is Southern Italy’s leading dry, white wine. It is delicate with overtones of pear and almonds. Unlike most white wines, Fiano di Avellino improves with at least five to six years aging and good vintages are drinkable up to fifteen years. Fiano di Avellino is required to be made of at least 85% Fiano grapes.
Greco di Tufo, both a grape and a wine, was introduced to Italy by the Greeks over 2000 years ago. It thrives in the volcanic soil just outside the small village of Tufo. This wine is crisp and intensely fruity. Greco di Tufo is usually ready to drink in three to five years and can age up to about twelve years.
Lacryma Christi del Vesuvio (literally: the tears of Christ at Vesuvius) is grown on the terraced slopes of Mt. Vesuvius, the infamous volcano that looms over Naples. The area’s rich volcanic soil produces very good red, white, and rosé wines. All three are designated “Lacryma Christi.” There is even a sparkling (spumante) version.
Puglia:
The region of Puglia, along the Adriatic Sea, is another southern Italian wine mecca. Negroamaro, Primitivo, and Malvasia Nera – all red – are the three main grapes grown here. Also noteworthy is a historic, sweet, high-alcohol dessert wine, made with Aleatico grapes, called Aleatico di Puglia. The wines of Puglia carry the following place designations: Salento, Daunia, Tarantino, and Valle d’Itria.
Salento wines are dark, robust, and full-bodied with ripe fruit flavors and a high alcohol content. The Salento peninsula is arid and flat with palm trees and cactus plants. This difficult soil combined with the cool evening breezes from the Adriatic are perfect for producing complex red wines.
Castel del Monte was first made in Puglia in the 13th century. This wine’s namesake, medieval castle still stands. Castel del Monte can be a blended red, white, or rosé wine. The red (rosso) is a dry wine made from mostly Uva di Troila or Aglianico grapes. Aglianico is one of those historic wines that could have been on the table during the “Last Supper” ….Think about that for a moment. The white (bianco) is made from Chardonnay or Pampanuto, a local grape. Both wines are soft and very dry.
Sicily:
Sicily, the largest island in the Mediterranean, also has a rich wine history. For almost 4000 years, Sicilians have been producing wine. Today they produce about 1/6 of Italy’s wine, the majority of it white. This is a perfect accompaniment to the fresh seafood and fish that abound in Sicily. Sicily is also noted for its fortified wines, like Marsala, and its dessert wines, such as Moscato.
Catarratto Bianco is the island’s most-planted white wine grape. Nero d’Avola is the main red grape. In general, Sicilian wines are light-bodied and dry. They go well with the cuisine of the island: pasta, veal, and seafood. Cannonau is terrific and wine tastes like ripe berries, plum, cranberry, and white spice.
The wines of southern Italy are improving their quality and their production with each vintage. They are much more affordable and increasingly available in the United States. Ask for them….better… Demand them.
Watch for them at Babbalucci or a wine store near you.

Babbalucci is located at S. Westshore Blvd 33629

Check out the Wines of Virginia…A road trip is in order!

By in Cigars, Keep an Eye out for these Wines, Notable Wine Regions, Travel and Places, Virginia Wine, Wine and Food Pairings, Wine Chatter and Blather

Virginia has been producing wines for centuries. So it should not be a little known fact…But I guess it really is.
The most popular grapes are French varietals such as Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc, Chardonnay, Syrah, and Viognier.
American varietals and hybrids are also produced such as Norton, Vidal Blanc, Traminette, and Chambourcin. Virginia also produces a variety of fruit wines.
Very early on in Virginia, there was attempted production. In the early 1600s, the settlers in British colonial Jamestown, the first permanent English settlement in the Americas which is located on the northeast bank of the James (Powhatan) River about 2.5 mi southwest of the center of what is now modern Williamsburg.
Well those settlers ventured to produce European grapes as a way of boosting the British economy to rival wines from France, Italy, and Germany. But they failed in making them flourish due to a number of diseases and early the onset of what was later detected as Phylloxera, the mites that ended up devastating the world’s vines centuries later. But that’s a whole different story for another day.
Due to the difficulties in growing wines, interest shifted to tobacco crops. 
But, in the 1770s, future president Thomas Jefferson attempted to grow vines at Monticello without much success, as did George Washington at Mount Vernon.
In the mid-1800s, successful farming was possible working with indigenous North American grapes, though still never as popular as European ones. By the turn of the 20th century, grafting American to European root stock, the technique proven to ward off the invasive Phylloxera, came into practice to strengthen vines. So, grapes such as Cabernet Sauvignon, Merlot, and Chardonnay could now be grown successfully in Virginia.
As the wine production began to get traction; prohibition in the 1920s put a sudden end to what was finally becoming a thriving industry and it wasn’t until the 1950s that wineries began to produce again in with any real seriousness.
Two of the top Virginia wineries, Barboursville and Waverly Estate were established in the 1970s, inspiring others to follow suit. Today, there are nearly 200 wineries in production.
The terroir, the climate and soil conditions in Virginia vary extensively. Areas such as those around the Blue Ridge and Allegheny mountain ranges are cool and rocky, further inland summers in the flat lands can be very hot and dry.
There are six AVA’s within the state:
*Shenandoah Valley – the largest and most diverse
*Monticello – where Thomas Jefferson’s viticultural dreams are finally being realized
*Northern Neck George Washington Birthplace – along the Chesapeake Bay
*Eastern Shore – scenic and sandy, with free-draining soils
*North Fork of Roanoke – higher elevations with great ripening potential
*Rocky Knob – as the name suggests, along the slopes of the Blue Ridge Mountains
Williamsburg and Jamestown are 15 minutes far apart, if you drive non-stop. Jamestown and Charlottesville are 2 hours 11 mins far apart, if you drive non-stop. The drives are great for site seeing and wine. In Charlottesville you’ll find the Monticello Wine Trail. Today, there are more than 35 wineries within a 30-mile radius of Charlottesville as part of the trail. Which makes for a great road trip and into to the Wines of Virginia.

Tangled up in Blue… Blue Cheeses, Roquefort, Stilton and Cambozola

By in Bistros Eateries & Cheese, California Wine, Cheese, Desert Wines, Foodies, Spain Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Tangled up in Blue – Blue Cheeses and other like Roquefort, Stilton and Cambozola sure give a variety to choose from. 
The family of blue cheeses — made from cow’s milk, goat’s milk, and sheep’s milk — is treated with molds to produce blue and green veins. Although blue cheeses stereotypically have strong flavors that intensify with age, there are also a few blue cheeses that can be defined as relatively mellow and very tasty. Their tastes can include a distinct sweetness that’s often combined with the salty, sharp, and tangy notes that you’d expect from a blue. That’s what truly special about blue cheeses; there truly is a profile for all kinds of cheese lovers.
Wine Recommendations for Blue Cheeses:
Dessert wines: These sweet wines have intense flavors that aren’t overpowered by strong blue cheeses. Try Fonesca Late Bottled Vintage, Taylor Fladgate Special Ruby Porto, or something like Château Rieussec Sauternes.
Also, Full-bodied and fruity California Zinfandels or Cabernets are also a great pairing option for the saltier blues. Try a Rosenblum Zinfandel, Ridge Zinfandel, Silver Oak Cabernet Sauvignon, or Joseph Phelps Cabernet Sauvignon
Roquefort Blue:
This blue cheese is made from sheep’s milk and aged for at least three months. Its creamy texture yields a slightly salty taste. It’s relatively soft with plenty of good blue.
Wine Recommendations for Roquefort:
Rhône Valley reds: Choose a red wine from this winemaking region in southeastern France. Try Crozes-Hermitage Paul Jaboulet; Mont-Redon Châteauneuf-du-Pape or a Marques de Caceres Rioja Gran Reserva
Sauternes is a great pairing for Roquefort; this sweet and delicious wine from the Bordeaux region of France. Try Coutet or Château Rieussec.
Stilton:
Whole cow’s milk is used for this pale yellow blue cheese. Rich and creamy in taste, it has a slightly crumbly texture with a subtle nutty flavor and tang that gets stronger with age, which makes it the perfect foil for sweeter wines. A Stilton chunk with Blue Cheese in it is fantastic. Sometimes it contains Cheddar, Cotswold or even cranberries. Sometimes when crumbles in a Cole Slaw or Cobb salad can be a revelation along with wine.
Wine Recommendation for Stilton:
Port: This sweet wine is made in the Douro region of northern Portugal. Asso Try Taylor Fladgate 40 year Tawny Port or Nieport Late Bottle Vintage. I enjoy Malmsey wine or rainwater Madeira as well
Cambozola:
Native to Germany and Austria, Cambozola is considered a cross between a Gorgonzola blue and Camembert. Cow’s milk is the main ingredient of this cheese, with added cream to give it a smooth, creamy, and spreadable texture. Mostly, flavors are mellow and mild with a bit of zip from the blue. Sometimes it can be spicy…especially the Italian versions of this style.
Wine Recommendation for Cambozola:
Merlot Wines: A soft, round red wine that has a very supple texture. For Cambozola, choose a Merlot from California. Try Mantanzas Creek Merlot or Shafer Merlot. A Piedmonte Nebbiolo Wine from Italy can be a very tasty combination

Rioja wine: Crianza, Reserva, and Gran Reserva. Each of the levels increase the grape quality

By in Bistros Eateries & Cheese, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather

Placed up near the top of Spain is the Rioja winemaking region which is known for producing classic red wines based on the Tempranillo grape often blended with Garnacha
Tradition has it that there are clear ways of making this wine that make it what it is. Much like great Bordeaux wine or the wines of Italy there are rules to follow. But what makes Rioja wine individual is the process to bestow quality….and it works, due to the ability of these wines to age and maintain their Spanish essence.
There are three distinct quality levels of Rioja wine: Crianza, Reserva, and Gran Reserva. Each of the levels increase the grape quality along with the oak and bottle aging requirements.
Crianza
This is a fresh, fruit-forward youthful red wine that is aged in oak for a minimum of one year and then spends another year aging in the bottle. The Crianza is well-priced and averages at around $10 –  $15 a bottle and packs the reputation a a wine made with quality. The will age, no problem.
Crianza has a reputation for being very food friendly – give it a try with tasty Spanish offerings like appetizers, croquettes, cheeses and tapas….even oysters and clams. This is an easygoing, everyday wine that will not disappoint and offers good, consistent value year in and year out.
Reserva
The Reserva ups the ante a bit from the Crianza both in complexity and in price. Again, Tempranillo is the major red grape and makes its presence known with commanding cherry flavors along with acidity. This combination makes the wine very palatable on it’s own and with food. Some wines a re just food wines; a Reserva can most of the time be drunk as a big wine and a crowd pleaser. The aging requirements for a Reserva are a minimum of one year in the barrel and another two years aging in either the barrel or bottle.
The price point for a Reserva ranges from around $15 to over $35, with super value packed into every dollar. Think about what you often have to pay for a good Cabernet. What’s often great about the Reserva is that it’s a very versatile red wine that eagerly complements an assortment of food options. Consider pairing it with grilled dishes, fish, octopus, beef, lamb, it has a ‘sweet-spot’ for ham (or jamón as they say in Spain).
Gran Reserva
​The creme de la creme of the Rioja Reds is the fittingly named, Gran Reserva. These wines require barrel aging for two years and must have another three years (minimum) of bottle aging before they are released, making them a terrific wine find as they have already enjoyed 5 years of aging before they may even grace the merchant shelves. So you’ll notice the bottled years are much older on the shelf. Great wines to store away. The oak and the aging can make the wines a standout for years to come.

In many cases the  Gran Reserva is not made every year but enjoys its high status because it is only made in extraordinary vintages. The Gran Reserva is assertive in  both depth, body and intrigue It’s elegant and in many cases won’t breaking the bank, as it starts at around $25 – $30 a bottle and rivals many New and Old World reds that are asking three times the price. At the restaurant check the Gran Reserva out.
Spanish wines are so hot these days. Some of the best values are coming from all over Spain and many are adhering to the Rioja method of making their wines; which says a lot about it and its’ history. So pick up a Rioja today and enjoy the taste and versatility.

New Cocktail Appreciation, Raising the Bar, the South taking a a Front Seat

By in Bistros Eateries & Cheese, Tampa Bay Wine Pairing, Tastings, Wine and Food Pairings

Just like wine, whiskey requires a master blender to take an strong and interesting palate. Often he or she practices an old art of mixing to bring things into balance for the final product and like second and third wines there needs to be constant sampling to be able to separate the exceptional from the acceptable. Today’s bartenders are similar in the same way.

There is definitely a southern cocktail revolution going on out there. Whether it’s a restaurant, saloon, neo-speakeasies, hotel bars or club a barrier has definitely been broken. I’ve been all over the south in the past year or so; it can be Asheville NC, Mobile Alabama, New Orleans LA, Charleston SC across the low country, Oxford Mississippi, Decatur GA, down all the way to Tampa FL. There’s a movement of fakelore or folklore whatever you want to call it that has folks paying homage, exhuming lost recipes, trying to respect the old ways. It’s even seething into the mainstream restaurants….and let’s be clear; a lot of labor goes into conjuring a proper cocktail and the food the goes with it (but that’s another story).

It’s happening. So ask for a Gin Fizz, a bottled Sazerac, a Julep del Professore, Rum Negroni or a Rum Old- Fashioned or any of these playful libations and see what you are in store for. It’s going to be a modern rebound of a drink that’ll be refocused on the classic with a liberating variation. Take a chance trust the uncommon palate.

Pierce’s Diease…What is it and Why It’s important to fight it

By in California Wine, Canadian Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Pierce’s Disease is a deadly disease of grapevines. It is caused by the bacterium Xylella fastidiosa, which is spread by xylem feeding leafhoppers known as sharpshooters. There’s no way to stop it right now. Scientists are conducting volumes of research to fight this insect and reduce disease infection on vines. Moreover, scientists are studying methods to prevent the spread of Pierce’s Disease on wine grapes entirely.
Pierce’s Disease is known to be prevalent within the USA from Florida to California, and outside the USA in Central and South America. Xylella fastidiosa works by blocking the xylem, which conducts the water around the plant. 
Symptoms include chlorosis and scorching of leaves, and entire vines will die after 1-5 years. Pierce’s Disease is less prevalent where winter temperatures are cold, such as more northern areas, high altitudes and inland areas.
Basically in grapevines, unlike some other fruits it gets detected too late; it is too late fight it when that signal comes; the plant is already dead. So heavy research is being done in modifying the rootstock of vines to automatically generate that same protein for when the bacteria enters the plant, the bacteria can shut down. It is hard work finding success.
Pierce’s disease has been the limiting factor in bunch grape production in Florida. Symptoms include a general loss in plant strength, followed by death of the vine. Different species of grapes have a range of tolerance to Pierce’s disease. High vulnerability of premium wine grapes has practically eliminated the possibility of a wine industry in Florida.
DISEASE SYMPTOMS
  • Delayed leafing in the spring
  • Shoot dwarfing
  • Marginal scalding of leaves
  • Leaf mottling and interveinal chlorosis and necrosis
  • Wilting and premature coloring of fruit
  • Uneven maturity of canes
  • Eventual death of the root system
  • From IFAS Database (EDIS)
CAUSAL AGENT
  • A fastidious bacterium, Xyllella fastidiosa
HOST RANGE
  • Grape
GEOGRAPHIC DISTRIBUTION
  • Southeastern United States
  • California
  • Southern Ontario
SPREAD OF THE PATHOGEN AND CONTROL OPTIONS
  • Spread by leafhoppers known as sharpshooters
  • Control options: none
MORE RESOURCES

When you drink a White Wine. Ask if it has Malolactic Fermentation (MLF). Better yet ask if the Red Wine has it.

By in BBQ and Wine, California Wine, French Wine, Wine and Food Pairings, Wine Chatter and Blather, Wine Sensory Guide

It is really is up to the winemaker to decide to what extent he or she will allow a wine to go through Malolactic Fermentation (MLF).
MLF is the transformation of malic acid into lactic acid by specific strains of bacteria during secondary fermentation.
Malolactic Fermentation is a series of metabolic effects carried out by a group of bacteria that breaks down malic acid into lactic in wines. Lactic acid is the acid profile found in smooth creamy milk. Mostly it happens spontaneously throughout a wine’s life.
The theory though is… by depleting the malic acid early on; the less chances there are of fermentation spoilage later.
MLF usually happens on its own and if not controlled can end up with wine smelling leathery, sweaty and cheesy and even spritzy because of extra carbon dioxide. 
A lot of New World reds and white wines get smells like artificial popcorn butter and desirable aromas that fit well together like buttery oaky chardonnay that not only consumers like the taste of. The critics do too. This aromatic profile especially desirable in quality red-wines. It adds a rounded feel, glycerin, even chewiness to the fruit to the wine when done right. 
Just consider different food and combinations like Crab or Salmon and California Chardonnay. A Rich and Oaky Red Zinfandel and BBQ Grilled Steak…or a moist Mushroom Risotto with an Australian Shiraz.
From French Wine to California Wine and beyond; when you hear subjective wine sensory terms referring to feeling of fullness, viscosity and astringency the MLF has had an effect on the wine.
With that said Red Wines like Merlot, Cabernet Sauvignon, Pinot Noir and almost any dry table wine that will be aged for more than 6 months for consumption at least a year after it’s first fermented are encouraged to go through MLF.
In White Wines, Chardonnays makes good candidate for malolactic fermentation for stylistic reasons. Other whites like Riesling are not much… They are better when they retain their freshness, fruity zippy acidity.
So again, it’s up to the winemaker how much if any malolactic fermentation is allowed in a wine.
How do they stop it?
How do they prevent Malolactic Fermentation?
MLF is usually arrested by chilling, adding Sulfur dioxide (SO2) and filtering. Some winemakers want to discourage Malolactic Fermentation at all costs. Even many consumers feel the same way, so they always keep the wine cool and cellars under 62 degrees F. Malolactic Bacteria does not thrive in cold temperatures, it flourishes less in high alcohol, High SO2 and the use of fresh cultures.
That’s a strong reason for making and storing and monitoring wine in cooler environments. It helps fight off potential spoilage.
Malolactic Fermentation has a lot of other things to it that can affect it including racking, enzyme analysis, PH levels, different malic acid powders, concoctions, egg whites, etc. Sometimes MLF bacteria is hard to control and just doesn’t convert into lactic acid as expected.
When you drink a white. Ask if it has MLF. It might start an interesting conversation. 
What’s interesting is that sometimes-experienced winemakers just use their ears during MLF you hear popping and burping and once the popping and burping is done the bacteria is probably finished their job.

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