Is malolactic fermentation commonly used in Alsace?

Malolactic fermentation (MLF) is a process where lactic acid bacteria convert sharper malic acid in wine into softer lactic acid. This often results in a creamier texture and can add complexity to the wine. However, in regions like Alsace, which is known for its aromatic white wines, MLF is generally not favored for certain grape varieties.

The reasoning behind this choice is that MLF can indeed mask the bright, pure fruit flavors that are characteristic of varieties such as Riesling and Gewurztraminer, which are prominent in Alsace. Winemakers often aim to preserve the fresh acidity and expressive fruit profiles of these wines, making them more vibrant and reflective of their terroir. Thus, while MLF can enhance some wines, its application in Alsace is limited, especially for varieties where clarity of fruit flavors is paramount.

In contrast, the other provided answers suggest broader applications of MLF that may not accurately represent its common use in the region. For instance, it’s not accurate to say it's used for all varieties or solely for red wines, as MLF is selectively used depending on the desired style.