The term "buttery" in wine description isn't about actual butter being added. Instead, it refers to a specific aromatic and textural characteristic found in certain wines, primarily those with high levels of diacetyl. This compound, a byproduct of malolactic fermentation, contributes a rich, creamy, and smooth mouthfeel, often described as having a buttery or even caramel-like quality. Understanding what creates this sensation and which wines exhibit it is key to appreciating this nuanced descriptor.
What Causes the Buttery Flavor in Wine?
The buttery flavor in wine is almost exclusively linked to malolactic fermentation (MLF). This secondary fermentation converts malic acid (a harsher acid) into lactic acid (a softer acid), resulting in a smoother, rounder wine. As a byproduct of this process, diacetyl is produced. Diacetyl is the chemical compound responsible for that characteristic buttery note. The intensity of the buttery flavor depends on several factors:
- The wine's yeast strain: Different yeast strains produce varying amounts of diacetyl during MLF.
- The temperature during fermentation: Temperature plays a crucial role in diacetyl production.
- The winemaker's techniques: Winemakers can influence the level of diacetyl through specific winemaking practices.
Which Wines Often Exhibit Buttery Notes?
While many wines can undergo MLF, certain styles are more commonly associated with buttery characteristics:
- Chardonnay: This grape is frequently associated with buttery notes, especially when fermented in oak barrels and undergoes MLF. The oak aging can complement the diacetyl, enhancing the creamy, vanilla-like flavors.
- White Burgundy: Wines from the Burgundy region of France, particularly Chardonnay-based ones, are well-known for their buttery qualities.
- Some Sauvignon Blanc: While not as common as in Chardonnay, certain Sauvignon Blanc wines can exhibit subtle buttery notes.
- Certain Sparkling Wines: Some sparkling wines, particularly those using the traditional method, can develop buttery notes after extended aging.
Is a Buttery Taste Always Positive?
The perception of a "buttery" flavor is subjective. While many find it appealing, contributing to a wine's richness and complexity, excessive butteriness can sometimes be considered overpowering or even off-putting, masking other desirable fruit or mineral characteristics. The balance is key; a subtle buttery note can enhance a wine's overall profile, while an overwhelming amount might detract from it.
How Do I Know if a Wine is "Buttery"?
The best way to understand what "buttery" means in wine is to taste wines that are commonly described as such. Pay attention to the texture and aroma – does it evoke the smooth creaminess of butter? Does it have a slightly sweet, almost caramel-like aspect?
What other flavors are associated with buttery wines?
Often, buttery notes are accompanied by other creamy or rich flavors, such as vanilla, toast, and hazelnut, particularly when oak aging is involved.
Are there any wines that are not buttery but still have a creamy texture?
Yes, a creamy texture can also be achieved through other means, such as careful lees contact (aging on the dead yeast cells) during fermentation. This contributes a rich, velvety texture without the distinct buttery flavor from diacetyl.
Can I tell if a wine will be buttery just by reading the label?
Not always. While the grape variety (like Chardonnay) might hint at the possibility of buttery notes, the specific winemaking techniques greatly influence the final result. The label might mention malolactic fermentation, but the intensity of the buttery flavor isn't always predictable. Reading reviews and tasting notes from reputable sources can provide more insight.
By understanding the chemical processes and winemaking techniques involved, you can better appreciate the nuances of this complex and often desirable characteristic in wine. Remember that tasting and experiencing these characteristics firsthand is the best way to truly understand what “buttery” means in the world of wine.
