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Hi, izatryt. In most cases, wines that don't tell you about their fermentation and barrel aging use "code" words that are associated with flavors that will be familiar to you. So if you see "buttery," "rich," and "creamy," that's malolactic fermentation. If you see "vanilla," "toasty," or "nutty," that's the oak. You probably know what you like to taste from these lists. However, remember that taste is subjective and what the winemaker tastes in the wine may not be what YOU taste. One of the things I do is when I drink a Chardonnay I like, I look it up on the producer's website on the 'net and see what the website says about how it's made. Through this process I've learned that I like Chards that are lower in alcohol, have gone through partial malolactic fermentation, and are aged in neutral or French oak for short periods of time. On the taste spectrum, these wines tend to be described as "citrusy," "appley," "creamy," and "nutty." Connecting all the dots this way can help you make better decisions in the store.

You're welcome. Glad it helped. Good to see you over here, Orion Slayer. I've got some more Matchbook wines to check out--good to know that you are a fan.