Thank you for pointing out this, I will try to answer with my point of view/ experience as you know this is a matter very complex.

1. Bayanus: True there are indigenous yeasts that can go up even to 18%; think about the whole family of the Zygosaccharomyces and or Torulaspora strains for example. I may have some doubts about the fact that bayanus was present in the environment of the vineyards. Besides the regions you indicated the most populated area of that strain is Hungarian Tokaj; there are studies conducted since 1965… only problem done… just in the cellars. It is true that bayanus is used particularly for Champagnes; my opinion is (waiting counter proof) is that if it has become a resident it will be more in the cellars after some use, particularly as over there they try to select and maintain the yeasts cultures therefore creating a semi-natural yeast. The divide between natural and not natural then becomes thin… at some point ML01 will become a resident and can be considered a natural yeast by someone while we both know is a GM yeast. Remember that compared to cervisiae bayanus (like pastorianus) have complex and hybrid origin.

2. MLF: My point is that if you want to have wine with malo done the pillars are the ones that we both agree or bacterias (not yeast) won’t work and malo is carried by bacterias not yeast. You say that if PH is high malo can be carried… True that the higher PH the better BUT if alcohol is too high oenococcus oeni is killed, dead, kaputt period… so who runs the show? If it is a natural fermentation and o.o. dies something else has to carry it over and that can be done just from lacto bacilli (that are of animal not vegetal origin so to me you already are in the GM world). Truth is that lactobacilli can enter the environment in different way. A firm can make milk and cheese for example, and many dry yeasts are actually a whole package of yeasts, bacteria and enzymes so if you use them one time and then you decide to go with indigenous yeasts the coltures are already there.
Of course ready to change my vision if someone shows that I am wrong.
Best,

Here in California we regularly see wines finish alcoholic fermentation, even with non bayanus strains at over 16% alcohol. In fact, some wineries are famous for their native yeast that can ferment to very high alcohol levels. We typically do see full malolactic fermentation completion even in high alcohol wines because our pHs tend to be higher. You are correct about the pyramid of MLF. I do agree that high alcohol is a problem and we need to do a better job of correcting the phenolic maturity/ physiological maturity imbalance.

I wonder what you mean about bayanus strains not being natural. Cultured bayanus stains that are available have been isolated from Champagne and the Rhone.

I have been drinking beer with fiery food as long as I can remember – and it is the only alcoholic beverage I will consider with bird’s eye chile infused skipjack ceviche. In fact, a belgian ale is the best pairing I’ve had with spicy food – and I’ve tried everything from an Austrian pinot blanc all the way to Turley’s zinfandels. Following Mr. Chartier’s analogy, should port pair well spicy food? The requisites are there: full-bodied, sweet, and high alc.

Winematcher/Fiona – so are you giving a thumbs up to Zin and jalfrezi?

Patrick – yes, cocktails, but the ice melt and juice reduce the alc levels in the drink a lot from the straight tequila/rum level. And the juice (or simple syrup or HFCS) sweetens it way up.