The term "buttery" in wine tasting notes describes a specific flavor profile often associated with certain white wines, particularly those made with Chardonnay grapes. It doesn't actually mean the wine tastes like melted butter, but rather evokes a similar textural and aromatic sensation. This nuanced flavor is highly sought after by many wine connoisseurs and adds a layer of complexity to the overall sensory experience.
What Creates the Buttery Flavor in Wine?
The buttery flavor in wine is primarily due to a process called malolactic fermentation (MLF). This secondary fermentation converts harsh malic acid (found in green apples) into softer lactic acid (found in milk). During this process, diacetyl, a compound that contributes to the buttery aroma and taste, is produced as a byproduct.
However, simply undergoing MLF doesn't guarantee a buttery wine. The extent of the buttery character depends on several factors including:
- Yeast Strain: Different yeast strains produce varying amounts of diacetyl.
- Temperature Control: The temperature during fermentation influences diacetyl production.
- Oak Aging: Aging in oak barrels can further enhance the buttery notes, as the oak itself contributes subtle vanilla and creamy flavors that complement the diacetyl.
What Wines Are Known for Their Buttery Taste?
While Chardonnay is most famously associated with buttery notes, other white wine varieties can also exhibit this characteristic, albeit less frequently. Generally, wines that undergo MLF and are aged in oak are more likely to develop buttery flavors. Some examples include:
- Chardonnay (especially from warmer climates): Chardonnay from regions like California, Burgundy (France), and Australia often showcase pronounced buttery characteristics.
- Viognier: This aromatic white grape can develop subtle buttery notes when aged in oak.
- Semillon: Certain Semillon wines, particularly those from Bordeaux (France), might exhibit a subtle buttery quality, particularly as they age.
Is a Buttery Flavor Always Desirable?
Whether a buttery flavor is desirable depends entirely on personal preference. Some wine drinkers find it appealing, adding a rich and creamy dimension to the wine. Others may find it overwhelming or prefer wines with a crisper, more acidic profile. The quality of the buttery note also matters; a well-integrated buttery flavor enhances the wine's complexity, while an excessive or poorly integrated one might be considered a fault.
How to Describe the Buttery Flavor in Wine?
When describing the buttery flavor, avoid simply stating "buttery." Instead, try to be more descriptive and use evocative language. You can use terms such as:
- Creamy: This highlights the smooth, velvety texture.
- Rich: This emphasizes the fullness and intensity of the flavor.
- Vanilla: This captures the additional flavor often present due to oak aging.
- Sweet Cream: This points to a more pronounced sweetness associated with the buttery notes.
Remember to combine the "buttery" descriptor with other tasting notes, like fruit flavors (e.g., "buttery pear," "buttery pineapple"), to paint a complete picture of the wine's character.
What Other Flavors Pair Well with Buttery Wine?
The rich, creamy character of a buttery wine pairs beautifully with various dishes. Consider these pairings:
- Roasted Chicken: The richness of the chicken complements the buttery notes.
- Creamy Pasta Dishes: The creamy sauce enhances the wine's creamy texture.
- Shellfish: The subtle sweetness of shellfish works well with the buttery, often slightly sweet notes in the wine.
- Mushrooms: Earthy mushrooms provide a great contrast and complement the richness of the wine.
By understanding the origins and characteristics of the buttery flavor in wine, you can better appreciate its nuances and identify it in your tasting experiences. Remember that wine tasting is subjective, and the enjoyment of a buttery wine is entirely a matter of personal preference.
