Buttery Chardonnay is a term used to describe a specific characteristic found in some white wines, particularly those made from the Chardonnay grape variety. This characteristic refers to a rich, creamy texture and flavors and aromas reminiscent of melted butter or toasty oak.
When you taste a buttery Chardonnay, you may notice a velvety mouthfeel, almost like drinking liquid silk. The wine coats your palate with a smooth, luxurious texture that can be quite indulgent. This creamy sensation is often achieved through a winemaking technique called Malolactic Fermentation.
Malolactic Fermentation is a secondary fermentation process that converts the sharper malic acid present in grapes into softer lactic acid. This process is typically done with Chardonnay by introducing a specific strain of bacteria, such as Oenococcus oeni, into the wine. The bacteria consume the malic acid, producing lactic acid and releasing diacetyl, a compound responsible for the buttery aromas and flavors.
In addition to Malolactic Fermentation, the use of oak barrels during the aging process can also contribute to the buttery characteristic in Chardonnay. Oak barrels impart flavors such as vanilla, caramel, and butterscotch, which can enhance and complement the buttery notes in the wine.
The choice of oak barrels also plays a role in the intensity of the buttery characteristic. New oak barrels tend to impart stronger flavors, while older barrels may have mellowed out and provide a more subtle influence. Winemakers can also use different levels of toast on the barrels, ranging from light to heavy, to further customize the buttery profile of the wine.
It is important to note that not all Chardonnays exhibit buttery characteristics. Some winemakers choose to avoid Malolactic Fermentation and oak aging to showcase the pure fruit flavors of the grape without the additional creamy or toasty notes. These wines are often referred to as “unoaked” or “naked” Chardonnays and can offer a refreshing and vibrant alternative to the buttery style.
Personal experience: I have had the pleasure of tasting many buttery Chardonnays throughout my career as a sommelier. One memorable experience was during a wine tasting event where I sampled a California Chardonnay that had undergone Malolactic Fermentation and aging in new French oak barrels. The wine had a luscious mouthfeel, with flavors of ripe pear, baked apple, and a distinct buttery finish. It was like enjoying a slice of apple pie with a dollop of freshly whipped cream. The buttery notes added a decadent touch to the wine, making it a perfect pairing for rich seafood dishes or creamy pasta sauces.
Buttery Chardonnay is a term used to describe white wines, primarily Chardonnay, that exhibit a rich, creamy texture and flavors and aromas reminiscent of melted butter or toasty oak. This characteristic is often achieved through Malolactic Fermentation and aging in oak barrels, which contribute to the velvety mouthfeel and buttery notes in the wine. However, it is worth noting that not all Chardonnays display this characteristic, as some winemakers opt for a more fruit-forward and unoaked style.