The term “Buttery” is used to describe a particular characteristic found in some white wines, most notably Chardonnay. This characteristic is often associated with a rich, creamy texture that can be likened to melted butter. It is also often accompanied by aromas and flavors that are reminiscent of toasty oak.
The reason why this characteristic is referred to as “Buttery” is because it shares similarities with the texture and flavor of butter. When you think of butter, you may imagine its smooth, velvety texture and rich, indulgent flavor. Similarly, wines with a buttery profile possess a similar mouthfeel and taste experience.
The buttery character in Chardonnay is typically a result of two main factors: malolactic fermentation and oak aging. Malolactic fermentation is a process that converts the sharper malic acid in wine into softer lactic acid, resulting in a smoother, creamier mouthfeel. This secondary fermentation can impart buttery aromas and flavors to the wine.
Oak aging also plays a significant role in creating the buttery profile. Chardonnay wines are often aged in oak barrels, which can contribute toasty, vanilla, and caramelized flavors to the wine. These flavors, when combined with the creamy texture from malolactic fermentation, create the impression of melted butter.
It's important to note that not all Chardonnays exhibit this buttery character. Winemaking techniques can vary, and some winemakers choose to avoid malolactic fermentation or oak aging to preserve the wine's natural acidity and fruit flavors. These wines, often referred to as “unoaked” or “crisp,” showcase a different style of Chardonnay without the buttery notes.
Personal experience-wise, I've had the pleasure of tasting several Chardonnays with varying degrees of buttery characteristics. One particular wine that comes to mind is a California Chardonnay that underwent malolactic fermentation and was aged in oak barrels. The wine had a luscious, creamy texture that coated the palate, with flavors of ripe pear, toasted brioche, and a hint of butterscotch. It was a decadent and indulgent experience, reminiscent of enjoying a slice of warm buttered toast.
The term “Buttery” is used to describe a rich, creamy texture and flavors reminiscent of melted butter in white wines, particularly Chardonnay. This characteristic is often achieved through malolactic fermentation and oak aging. However, it's important to note that not all Chardonnays exhibit this profile, as winemaking techniques can vary. The buttery character adds a luxurious and indulgent element to the wine, enhancing the overall drinking experience.