Butter
From EncycloWine
Butter is an aroma and flavor that typically appears in wine made with the following grapes: Chardonnay.
Buttercream
A flavored mixture of butter, sugar and eggs used to fill and frost cakes.
Buttery
Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter.
Buttery
A smell, especially in oak-aged Chardonnay, not a tactile sensation
Chewy
Wine with a lot of tannin and strong flavor ...
Buttery
Indicates the aroma or flavour of melted butter. Also a reference to texture, as in 'a rich, buttery Chardonnay.
Buttery
Rich aromas and flavors reminiscent of butter. Usually refers to oak-aged white wines such as Chardonnay or Pinot Blanc.
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Chewy
Heavy tannins or texture.
Buttery
A wine with the taste or aroma of butter comes from the wine's contact with yeast during the primary alcoholic fermentation, the conversion of harsh acids into softer ones during the secondary malolactic fermentation, ...
Buttery:
Associated with some white wines,
notably California Chardonnays.
It refers to both flavor and texture or "mouthfeel." ...
Buttery - A descriptive term that refers to the aroma of butter in a wine. It is caused by the presence of lactic acid created in malolactic fermentation. This characteristic is most often found in wines made from Chardonnay.
Butter, buttery: As the name suggests, an obvious taste of butter in the wine. Common in Chardonnay, especially from California, it's often a sign that the wine has gone through "malolactic fermentation" (see below).
Buttery Rich, creamy smoothness.
Carbon dioxide Harmless gas given off during fermentation. Usually released into the air, responsible for the bubbles in perle or spritzig wines.
Buttery
A smell, taste and smoothness on the palate all reminiscent of butter-found in some red wines, but more often in whites.
Caramel
The rich, slightly burnt and fudge-like smell and taste of wines such as Madeira.
BUTTERY: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." ...
Butter
Butter-like flavor in wine created by malolactic fermentation (a secondary fermentation) caused by the presence of diacetyl.
Cabernet Franc ...
Buttery: Describes a rich wine with a texture like that of melted butter, often referring to Chardonnay.
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Buttery: It refers to both flavour and texture or mouthfeel.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Corked: The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.
Buttery
Tasting term denoting the taste sensation found, mostly for Chardonnay wines.
Bung
Commonly used term for cork.
Butter(y): often said of Chardonnay-based wines that have undergone a malolactic conversion/fermentation.
Buttery: Describes a desirable aroma detectable in quality wines, especially if they have been made using the malolactic fermentation method.
Buttery
Taste term for the rich, creamy characters often found in barrel-fermented Chardonnay that has undergone malolactic fermentation.
BUTTERY
A descriptor used to describe the smell and flavor of melted butter in a wine. It refers not only to flavors but also texture or mouth feel. Describes taste sensation found in better white wines, particularly Chardonnay.
BUTTERY
Describes taste sensation found in better white wines, particularly Chardonnay.
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Add the butter to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. Your pancakes will be tough and flat as opposed to fluffy if the batter is smooth.
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Buttery
Refers to a rich flavour and smooth texture, somewhat akin to the oiliness and flavour of butter. More often refers to oak-aged white wines than reds; many Chardonnays are said to have buttery aromas and flavours.
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Buttery. Descriptor often applicable to Chardonnay that has undergone malolactic fermentation; describes both texture and flavor attributes.
Cage. the wire net over the top of a Champagne bottle ...
BUTTERY
A description of a wine, usually a white wine, that has taken on a slight buttery flavor. This often happens as a result of the wine being barrel fermented and then left for a period of time in contact with the yeast.
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butter, melon, apple, pineapple, vanilla (if oaked, e.g. vinified or aged in new oak aging barrels)
Chenin Blanc
wet wool, beeswax, honey, apple, almond ...
Put the butter into a saucepan over medium heat. (If you have one, a saucier - a heavy saucepan with a curved bottom to accommodate a whisk - is a great tool for sauce-making.) When the butter has melted and most of the bubbles have died down, ...
Microscopic butterfly which destroys the grape.
Fatty :
A full unctuous wine.
Malolactic: butter, cream, hazelnut
Citric Fruits: lemon, lime, orange, tangerine
Oak (light): vanilla, sweet wood, coconut ...
Fish in White Butter (au Beurre Blanc)
Champagne / Muscadet sur Lies / Dry Vouvray / White Burgundy and any Chardonnay / German Moselle
Gravettes d'Arcachon à la Bordelaise ...
Salmon's rich, buttery meat pair easily with many wines.
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Salmon is prized by chefs and gourmets alike for its rich, buttery meat. Neither red nor white, the flesh of this silvery, sleek fish can be paired with almost any type of wine.
Typical expressions of a the Chardonnay grown in Meursault, rounded and attractive
buttery
The impression of ripeness with a certain fleshiness, often the result of barrel fermentation or barrel ageing ...
Description. A buttery, rancid butter or butterscotch note in aroma and flavour.
If you prefer a big buttery Chardonnay then look for ones that have been through malolactic fermentation, as they will yield the compound diacetyl, ...
These bacteria also produce flavour substances such as diacetyl which give wine a complexing buttery, dairy like flavour. As MLF usually occurs after primary yeast fermentation it is sometimes called secondary fermentation.
Buttery: It refers to both flavor and texture or mouth feel. Common among chardonnay, especially new world.
Character: A wine with top-notch distinguishing qualities.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Successful barrel fermentation makes the wine rounder, and creamier, with a hint of butter, toast, spice, and vanilla.
Blend
To combine two or more individual lots of wine, usually coming from different grape varieties.
Small to medium-sized bubbles, a somewhat closed, citrusy aroma with some toastiness and a hint of butterscotch.
First, if you're the type who loves to drink those oaky, buttery-slick California Chardonnays, I think you can skip this one. If you like those subtle and clever French Sancerres or Pouilly-Fumes, keep on moving.
The sommelier asks: Sweet butterscotch and vanilla are great flavors, but are you having popcorn and ice cream for dinner tonight?
One of the many varieties recovered and brought back to cultivation, intense today in the hills around Butterwick and Cividale. E 'was entered in the National Catalogue of Varieties in 1977 and lives only in the late 80s he started a real deployment.
It can also enhance buttery flavors in white wines such as Chardonnay. This is desirable with certain wines, undesirable with others and can occur naturally.
Chocolate, Leather, Grilled Meat, Baked Bread, Butterscotch, Caramel, Soy Sauce, Cherry Cola, Coffee, Walnut, Almond, Musk, Butter, Maple Syrup, Hazelnut, Honey, Baker's Yeast, Dusty, Chalky', '', 250)"; onMouseout="hideddrivetip()" / ...
A big, buttery chardonnay from California or Chile can complement the roasted, smoky flavors of squash, chestnuts and pecan stuffing.
When well ripened is often described as 'buttery' and 'fat' and if grown under hot conditions can be so fat as to need oak for balance to make the wine palatable.
Oaky: A term used to describe woody aromas and flavors; butter, popcorn and toast notes are found in "oaky" wines.
Oeil de perdrix: French term meaning partridge eye, used to describe the color of a pale rosé wine.
That's why steak and other hearty foods are paired with red wines - because the hearty foods can stand up to the strong red wine. Now image drinking a really big red wine with a delicate sliver of butter fish. What will you taste?
French Oak: The traditional wood for wine barrels, which supplies vanilla, cedar and sometimes butterscotch flavors. Used for red and white wines.
You can tell over-oaked wines as one of the following flavors will be predominant: smoke, toast, vanilla, or butterscotch.
seeds from palms, pounded into butter or boiled
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Flavour & Character
Traditional flinty and very dry now often produces ina buttery, lemon flavours, sometimes nutty flavoured, often with a strong hint of tropical fruit.
Usually a wine that has undergone malolactic fermentation will be more complex and less acidic. It also can take on buttery and creamy overtones, as lactic acid is the type of acid found in milk.
Wine Glossary Main Listing
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Upper Hunter, Australia
Soft charming, warm with hay-like characters and buttery softness, with a twist of citrus when young.
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Oak Aged White Wines
Recipes: Wines:
Orange Butter Shrimp with Leeks
Poached Halibut ...
Fermentation in new oak barrels results in a rich, buttery taste often described as toastiness, vanilla, apple, nutty, or toffee. Chardonnays aged in French oak result in a milder flavor than those aged in American oak.
Oak: Wine is often aged in oak barrels to add that distinctive "oaky" flavor. The process can add a hint of vanilla and butter to whites and tobacco, coffee or simply "oak" flavor to reds.
Nose: Synonymous with bouquet; the sum of a wine's aromas. Oaky: A term used to describe woody aromas and flavors; butter, popcorn and toast notes are found in "oaky" wines.
Aftertaste
The flavor that stays in the mouth after swallowing wine. Also known as a wine's finish, this flavor can be buttery, oaky, spicy, tart, bitter, etc.
Aftertaste: The taste that stays in your mouth after swallowing it. Some also refer to this as a wine's finish, which can be buttery, oaky, spicy, tart, or even acidic.
 See also: Wine, Flavor, White, Taste, Fruit
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