Buttery Chardonnay refers to a specific style of Chardonnay wine that exhibits a creamy, smooth, and rich texture reminiscent of butter. This texture is achieved through a winemaking technique known as malolactic fermentation.
During the winemaking process, Chardonnay grapes are harvested and fermented. The initial fermentation converts the grape sugars into alcohol, creating a dry wine with high acidity. However, some winemakers choose to further enhance the wine’s flavor profile and texture by performing malolactic fermentation.
Malolactic fermentation is a secondary fermentation process that occurs after the primary fermentation. In this process, beneficial bacteria called lactic acid bacteria convert the sharp malic acid, naturally present in the wine, into softer lactic acid. This transformation reduces the wine’s overall acidity and gives it a smoother, creamier mouthfeel.
To initiate malolactic fermentation, winemakers often introduce specific strains of lactic acid bacteria into the wine. These bacteria consume the malic acid and produce lactic acid, as well as other byproducts such as diacetyl. Diacetyl is a compound responsible for the distinct buttery aroma and flavor in Chardonnay.
The presence of diacetyl is what gives buttery Chardonnay its characteristic creamy texture and flavor. It adds a layer of richness and complexity to the wine, creating a velvety mouthfeel that lingers on the palate. The buttery notes are often described as flavors of melted butter, butterscotch, or vanilla.
It’s important to note that not all Chardonnays undergo malolactic fermentation. Some winemakers prefer to preserve the wine’s natural acidity and freshness by omitting this process. These Chardonnays are often referred to as “unoaked” or “crisp” Chardonnays, as they showcase the grape’s inherent fruitiness and acidity without the added buttery characteristics.
The decision to perform malolactic fermentation or not is a winemaker’s choice, and it greatly influences the style of Chardonnay produced. The choice depends on the desired flavor profile and the characteristics of the grapes harvested. Different regions and winemakers have varying preferences regarding the balance between acidity and creaminess in their Chardonnays.
Buttery Chardonnay refers to a style of Chardonnay wine that has undergone malolactic fermentation. This process softens the wine’s acidity, creates a creamy texture, and imparts buttery aromas and flavors. However, it’s essential to remember that the buttery style is just one of the many expressions of Chardonnay, and there are also unoaked and crisp styles available for those who prefer a different taste profile.