Buttery
A smell, especially in oak-aged Chardonnay, not a tactile sensation
Chewy
Wine with a lot of tannin and strong flavor ...
Buttery
Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter.
Buttery
Indicates the aroma or flavour of melted butter. Also a reference to texture, as in 'a rich, buttery Chardonnay.
Buttery:
Associated with some white wines,
notably California Chardonnays.
It refers to both flavor and texture or "mouthfeel." ...
Buttery
Having a smooth richness reminiscent of butter. Typically refers to oak-aged white wines such as Chardonnays and White Burgundies.
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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 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 - 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.
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." ...
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.
Buttery
Butter-like odour in wine created by malolactic fermentation caused by the presence of diacetyl.
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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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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. 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
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
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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Salmon's rich, buttery meat pair easily with many wines.
Fotolia.com"
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.
Buttery A wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.
Cassis The French term for the flavors associated with black currant.
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.
It is uncommon in white wines, except for Chardonnays that may acquire a buttery taste.
Meritage
Meritage is an American trademark for California wines that are a blend of Bordeaux grape varieties.
In the mouth it has a silky, creamy, buttery texture, carrying lots of succulent ripe pear, baked apple, vanilla, honey, and oak. The oak actually runs a touch bitter, giving off some tannins, in the finish. Acidity is mild to nearly medium.
It opens with a rich, buttery scent, soon followed by ripe tropical fruit that carries over on the palate as pineapple and dried fruits, figs and dates.
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.
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.
In the Meursault appellation, chardonnay takes on a lush, ripe, "fleshy", "buttery" quality. Even in quality sparkling wines and French Champagne, it is the major varietal used.
Savor: Think about what you're tasting. Is it seamless, angular, full, light, crisp, buttery, well-balanced, overly acidic? Does it have a long finish or an abrupt end? Do you like it or hate it?
Pressed for time? ...
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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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.
Malolactic fermentation (the natural or artificial introduction of a specific bacteria) will cause white wines to taste creamy or buttery
Aging in oak will cause wines to take on a vanilla or nutty flavor.
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.
Malolactic Fermentation: Secondary fermentation - the process of adding lactic acid bacteria's enabling tart malic acids to convert into softer lactic ones. A common process in "creamy" or "buttery" wines.
Mature: Wine that is ready to drink.
grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. It is vinified in many different styles, from the elegant, "flinty" wines of Chablis to rich, buttery ...
(or sometimes induced) winemaking process whereby tart-tasting malic acid, which is naturally present in grape must, is converted to softer-tasting, less aggressive lactic acid, resulting in a smoother, more creamy wine with a fuller, buttery ...
A bacterial fermentation that converts harsh malic acid into softer lactic acid and carbon dioxide. Performed on all red wines to increase stability, and performed on some white wines to increase complexity and add the buttery component diacetyl.
" These complex wines are generally rich, buttery, fruity and on the dry side. Some will age up to 10 years. Chardonnay grapes are also grown in parts of Australia, New Zealand, Bulgaria, Italy and Spain.
Common in red wine, but used almost exclusively in Chardonnay for white. One of the byproducts of this process is a chemical called "diacetyl" which is responsible for the buttery taste of some wines. Often abbreviated ML.
These bacteria convert the malic acid (a natural grape acid) in the wine into lactic acid, a less potent acid, as well as contributing some flavor and aroma to the wine. Usually described as "buttery" or "caramel, ...
Frank gives an example of a pairing that sang: "A rich, buttery, toasted oak, typical big California Chardonnay with Alaskan halibut with a toasted leek beurre blanc sauce, sauteed corn and chanterelle mushrooms." ...
Possessing a fruity character - (e.g: Apple, lemon, citrus), subsequent barrel-influenced flavors include "oak", "vanilla", and malo-lactic fermentation imparted "creamy- buttery" components.
Malolactic fermentation tends to create a rounder, fuller mouthfeel in subject wines by converting malic acid into lactic acid. Malic acid tastes slightly of apples and this can be tasted in the wine, while lactic acid is richer and more buttery.
This smoothes the flavor of the wine. Usually a wine that has undergone malolactic fermentation is less acidic and can take on buttery and creamy overtones, as lactic acid is the type of acid found in milk.
Because malic acid is a "hard" acid and lactic acid a "soft" acid, the conversion creates a softening of the wine’s texture. It also produces a chemical called diacetyl, which expresses itself as the buttery aroma and flavor many chardonnay ...
Malolactic fermentation secondary fermentation by bacterial action, which transforms malic acid into lactic acid and reduces the overall acidity of the wine, thus creating the "buttery" flavor often found in white wines such as Chardonnay.
 See also: Butter, Wine, White, Red, Grape
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