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Old 20-01-2012, 04:31 AM posted to alt.food.wine,rec.food.drink
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Default buttery Chard

The wine reviewers like to describe a wine as
'buttery', almost always Chardonnay. I drink chard
often, but don't know what that means.

What's the converse of buttery - cream cheesey?

Can anybody suggest two Chards, one buttery,
the other not, which I can taste side by side?
Labels and vintages, please -

--
Rich

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Old 20-01-2012, 05:19 PM posted to alt.food.wine
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Default buttery Chard

"Buttery" notes are typically a sign of malolactic fermentation (malic acids to lactic acid, the lactic is a clue). One product of ML I believe (where's Lipton, what time is it in NZ?) is the same substance used to make movie theater popcorn "butter."

LOts of buttery choices. La Crema, Verner, or Murphy-Goode are a few. Or Kistler or Marcassin if you have the bucks.

For non-buttery, I'd suggest Montelena. Mayacamas,or Forman
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Old 20-01-2012, 07:07 PM posted to alt.food.wine
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Default buttery Chard

well, I went to see if I could find the name of the compound I referred to.. I found a thread where Dr. Lipton mentions it (diacetyl, though he says microwave popcorn not movie theater). But interestingly the OP is the same guy. Short memory!

https://groups.google.com/forum/?fromgroups#!searchin/alt.food.wine/buttery$20popcorn/alt.food.wine/wkmdmoFe47g/57XDIoWkmQEJ
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Old 20-01-2012, 08:24 PM posted to alt.food.wine
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Default buttery Chard

On Fri, 20 Jan 2012 09:19:05 -0800 (PST), DaleW
wrote:

"Buttery" notes are typically a sign of malolactic fermentation (malic acids to lactic acid, the lactic is a clue). One product of ML I believe (where's Lipton, what time is it in NZ?) is the same substance used to make movie theater popcorn "butter."



Yes, but I always think of it as more like butterscotch than butter.

--
Ken Blake
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Old 20-01-2012, 10:20 PM posted to alt.food.wine
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Default buttery Chard


"DaleW" wrote in message
news:[email protected].


|(where's Lipton, what time is it in NZ?)


GMT +13. NZ summer time i.e. daylight saving is happening.
Strong ENSO, weather is very wet! Not looking good for grape growing.
Good for milk however.


cheers greybeard




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Old 21-01-2012, 09:57 AM posted to alt.food.wine
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Default buttery Chard

greybeard wrote:
"DaleW" wrote in message
news:[email protected].


|(where's Lipton, what time is it in NZ?)


GMT +13. NZ summer time i.e. daylight saving is happening.
Strong ENSO, weather is very wet! Not looking good for grape growing.
Good for milk however.


Which translates to EST -6 hr + 1 day if you get my drift. IOW if you
look at my posting time on your newsreader, Dale, you'll find that it
registers as 4:54 AM on Jan. 21, whereas my clock reads as 10:54 PM (on
Jan. 21).

In re the OP, yes, diacetyl is the compound, and the wines suggested
will illustrate its presence very well. French Chablis is the classic
counterexample, of course.

Mark Lipton
(from beautiful Dunedin, NZ)


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