What Does "Buttery" Mean in Wine?
The term "buttery" in wine tasting notes refers to a specific aromatic characteristic, not a literal buttery flavor. It describes a rich, creamy, and smooth mouthfeel often accompanied by aromas reminiscent of freshly baked bread, toast, or even vanilla and caramel. This characteristic is primarily associated with white wines, particularly those made with Chardonnay grapes, but can sometimes be found in other varietals as well.
Understanding the "buttery" characteristic in wine requires exploring the underlying chemical compounds responsible for this sensory experience. Let's delve into the details.
What causes the buttery flavor in wine?
The "buttery" notes in wine aren't derived from actual butter. Instead, they result from a process called malolactic fermentation (MLF). This secondary fermentation converts malic acid (a harsher, more tart acid) into lactic acid (a softer, creamier acid). During MLF, a byproduct called diacetyl is produced, and this compound is largely responsible for the buttery aroma and mouthfeel.
How does malolactic fermentation affect the taste of wine?
Malolactic fermentation significantly impacts the wine's overall taste profile. The transformation of malic acid to lactic acid leads to a smoother, rounder mouthfeel. The diacetyl produced during this process contributes the characteristic buttery notes, often accompanied by subtle hints of butterscotch, crème brûlée, or even popcorn. However, the intensity of the buttery notes varies significantly depending on factors like the grape variety, the yeast strain used, the temperature during fermentation, and the winemaker's techniques.
Which wines are known for their buttery characteristics?
While Chardonnay is the most prominent example, several other wines can exhibit buttery notes:
- Chardonnay: Particularly those aged in oak barrels, which can further enhance the buttery character. Oaked Chardonnay often displays more pronounced buttery notes and toasty, vanilla-like aromas.
- Viognier: This aromatic white grape can sometimes produce wines with subtle buttery hints, alongside notes of apricot, peach, and honeysuckle.
- Semillon: This white grape, especially when aged, can develop buttery characteristics, often complemented by honeyed and nutty nuances.
Are there any negative aspects to "buttery" wines?
While many wine enthusiasts appreciate the buttery character, an excessive amount of diacetyl can lead to a flavor profile described as "too buttery" or even "overripe." In such instances, the buttery notes may overpower other desirable characteristics of the wine, resulting in a less balanced taste. The ideal balance is a subtle buttery note that complements the wine's fruit and other aromatic components, adding complexity and richness without overpowering the palate.
Can all Chardonnay wines be described as buttery?
No, not all Chardonnays exhibit buttery characteristics. The presence or absence of buttery notes largely depends on whether MLF has been undertaken and the winemaking techniques employed. Some Chardonnays undergo MLF, resulting in wines with buttery notes, while others don't, leading to a crisper, more acidic style. Many unoaked Chardonnays, for example, will be far less buttery than their oaked counterparts.
This comprehensive exploration of the term "buttery" in wine offers a deeper understanding of the chemical processes and sensory experiences involved. It highlights the importance of winemaking techniques and showcases the complexity and variability within different wine styles.
