What Does "Buttery" Mean in Wine?
The term "buttery" in wine tasting notes describes a specific flavor and aroma profile often associated with richness and complexity. It doesn't mean the wine actually tastes like butter, but rather evokes a sensation reminiscent of its creamy, smooth, and slightly sweet qualities. Understanding what creates this buttery characteristic is key to appreciating its presence in a wine.
What Causes a Buttery Flavor in Wine?
The buttery notes in wine are primarily due to a compound called diacetyl. This is produced during the fermentation process, particularly in wines undergoing malolactic fermentation (MLF). MLF is a secondary fermentation where harsh malic acid (found in green apples) is converted into softer lactic acid (found in milk). This process, often used in Chardonnay and other white wines, contributes not only to a creamier mouthfeel but also introduces the characteristic buttery aroma.
Beyond diacetyl, other contributing factors to the perception of "buttery" notes include:
- Yeast strains: Different yeast strains produce varying amounts of diacetyl. Some strains are particularly known for producing more of this compound, lending a richer, more buttery character to the final wine.
- Oak aging: Aging wine in oak barrels can also contribute to buttery notes, though not directly through diacetyl production. The oak itself can impart vanilla and other creamy aromas that complement and enhance the diacetyl's buttery effect. This is more common in oaked Chardonnay.
- Winemaking techniques: Specific winemaking practices, such as temperature control during fermentation, can influence the production of diacetyl and, therefore, the final buttery character of the wine.
What Wines Typically Exhibit Buttery Notes?
While not exclusive to any particular wine style, buttery notes are frequently found in:
- Chardonnay: Chardonnay, especially when oaked and subjected to MLF, is the most common wine where you’ll encounter prominent buttery notes. The combination of oak aging and MLF often results in a rich, complex flavor profile with pronounced buttery characteristics.
- Certain Sparkling Wines: Some sparkling wines, particularly those made using the traditional method (like Champagne), can exhibit buttery notes due to prolonged aging on the lees (dead yeast cells) before disgorgement. The contact with the lees adds complexity and can contribute to a richer, creamier texture.
How Can You Describe the Buttery Note in a Wine?
When describing a buttery note, avoid simply saying "it tastes like butter." Instead, try to be more precise and evocative:
- Creamy: This emphasizes the smooth, rich texture.
- Rich: This suggests a full-bodied and luxurious mouthfeel.
- Sweet (but not sugary): The buttery flavor often possesses a slight sweetness without being cloying.
- Vanilla: Oak aging can impart vanilla notes that complement the buttery character.
- Butterscotch: This captures a more caramelized aspect of the flavor.
Is a Buttery Flavor Always Desirable?
The preference for buttery notes in wine is subjective. Some wine enthusiasts appreciate the richness and complexity they bring, while others may find them overpowering or artificial. The ideal level of buttery character depends greatly on the wine style and personal preference. A subtle buttery note can enhance a wine's character, but an excessively buttery flavor can mask other nuanced characteristics.
Why is my wine not buttery?
Several factors can prevent a wine from developing buttery notes. The wine might not have undergone malolactic fermentation, the yeast strain might not have produced much diacetyl, or the wine might not have been aged in oak. The lack of buttery notes isn't necessarily a flaw; it simply points to a different winemaking approach.
In conclusion, the "buttery" descriptor in wine tasting notes signals a complex interplay of fermentation processes, yeast strains, and aging techniques, leading to a particular flavor and aroma profile that many find appealing. Understanding these factors allows wine lovers to appreciate the nuances of this often-desired characteristic.
