"Dana Myers" > wrote in message news:40949831$1@wobble...
> The more I think about it, it's sort of ironic how well
> Cal Chard can lend itself to non-ML and yet how fixated
> the wineries seem to be on buttery confections.

Wait a minute. It's entirely possible to have a Chardonnay go full ML and
_not_ display any particularly noticeable diacetyl. If the wine is on its
lees and stirred occasionally the butter disappears - or so I'm told.

And so I've tasted.

Tom S