Because of my upcoming trip to Napa, I am starting to learn more about winemaking. Since I like chardonnays, I have learned that the big buttery ones generally undergo a full malolactic fermentation. I went to a local wine store that professes itself to be a very knowledgable (as well as expensive)place. None of the sales people (older guys who have been there for a while) had any idea of what malolactic fermentation was. Is this a common thing that should be known by people in the wine selling business? If so, should I ignore their opinions on wine and look fo another place to shop for wine?