When it comes to Chardonnay, there are two distinct characteristics that can greatly impact the flavor profile of the wine: buttery and oaky. These terms refer to different aspects of the winemaking process and can result in varying flavors and aromas.
Let's start by discussing buttery Chardonnay. This style of Chardonnay is often associated with a rich, creamy texture and flavors of butter and vanilla. The buttery character is typically achieved through a winemaking technique called malolactic fermentation. During this process, the tart malic acid in the wine is converted into softer lactic acid, which gives the wine a smoother, creamier mouthfeel. This transformation can impart flavors reminiscent of butter and cream.
In addition to the malolactic fermentation, oak aging can also contribute to the buttery profile of Chardonnay. Many winemakers choose to age their Chardonnay in oak barrels, which can add complexity and depth to the wine. The oak barrels can release compounds such as diacetyl, which is responsible for the buttery aroma and flavor. The combination of malolactic fermentation and oak aging can result in a luscious, buttery Chardonnay with a velvety texture.
On the other hand, oaky Chardonnay refers specifically to the influence of oak aging on the wine. Oak barrels are commonly used in winemaking to impart flavors and aromas to the wine. The type of oak used, the age of the barrels, and the duration of aging can all play a role in the final flavor profile of the wine.
Oaked Chardonnays often exhibit flavors of vanilla, toast, and even caramel, which are derived from the oak barrels. The oak can also add structure and complexity to the wine, enhancing its overall character. However, it is worth noting that not all oaked Chardonnays will have a buttery profile. Some oaky Chardonnays may have a more pronounced oak flavor without the creamy texture associated with buttery Chardonnay.
It is also important to consider the climate in which the Chardonnay grapes are grown. A cool climate Chardonnay, such as those from regions like Chablis in France or the Sonoma Coast in California, will often have more citrus flavors and higher acidity. These wines tend to be more elegant and refreshing, with a crisp finish. In contrast, warm climate Chardonnays, such as those from regions like Napa Valley in California or Margaret River in Australia, will often have riper, tropical fruit flavors. These wines tend to be fuller-bodied and have a softer acidity.
The difference between buttery and oaky Chardonnay lies in the specific flavor profiles they exhibit. Butteriness is achieved through malolactic fermentation and can be enhanced by oak aging, resulting in a creamy texture and flavors of butter and vanilla. Oaky Chardonnays, on the other hand, are characterized by the influence of oak aging, which adds flavors of vanilla, toast, and caramel. The climate in which the grapes are grown can also impact the overall flavor profile of the wine, with cool climate Chardonnays having more citrus flavors and warm climate Chardonnays exhibiting more tropical fruit flavors.