Buttery describes a wine with aromas reminiscent of butter, cream or buttered pastry, and sometimes a creamy impression on the palate. In Chardonnay, buttery aromas are commonly associated with diacetyl, a compound that can form during malolactic fermentation, when bacteria convert malic acid into lactic acid. The level of buttery character varies with winemaking choices.
Malolactic fermentation can soften acidity and contribute buttery aromas, while oak ageing and lees contact may add texture and notes of toast or vanilla. These processes are distinct and may be used together or separately.
Example: some Napa or Sonoma Chardonnays show pronounced buttery character after malolactic fermentation and oak maturation.
Food pairing: buttery Chardonnay can complement lobster, crab, roast chicken and dishes with cream or butter-based sauces.
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