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"buttery" chardonnay question
I would like to give my boss a bottle of wine for Xmas. He is very new
to wine. He is around 50 years old and only started to try wine a few years ago. We've talked just a little bit about wine. I enjoy red and he enjoys white, but he says there's only a few chardonnays that he likes. He's described the chardonnay he likes best as buttery. I seem to recall hearing that some chardonnays go through a process that gives a buttery flavor. Is this a double dip in the oak barrel, or something? It's a distinct flavor to some chardonnays only. Can anyone tell me what it is that gives the chardonnay this flavor and some suggestions of wine to buy? My price range would be on the low-end because I want to also give him two wine glasses and I don't want to spend too much. Thanks for your help! Karen |
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> wrote in message oups.com... > ....... > Can anyone tell me what it is that gives the chardonnay this flavor and > some suggestions of wine to buy? My price range would be on the low-end > because I want to also give him two wine glasses and I don't want to > spend too much. > ....... A good way to find the type of wine you want is to do the good old Google search on "buttery chardonnay" and read between the lines of the various responses, you will find quite a few listed. All of the Gallo wines (Gallo itself, Frei Vineyard, Marcellina, MacMurray, ...) have a characteristic buttery finish, as do the Rosemount wines from Australia, Franciscan is nice, but take a look at the Google results, note a few and wander off to you local wine merchant to talk a bit. You should be able to buy quite a few nice ones in the less-than-$20 range. pavane |
> wrote in message oups.com... > ....... > Can anyone tell me what it is that gives the chardonnay this flavor and > some suggestions of wine to buy? My price range would be on the low-end > because I want to also give him two wine glasses and I don't want to > spend too much. > ....... A good way to find the type of wine you want is to do the good old Google search on "buttery chardonnay" and read between the lines of the various responses, you will find quite a few listed. All of the Gallo wines (Gallo itself, Frei Vineyard, Marcellina, MacMurray, ...) have a characteristic buttery finish, as do the Rosemount wines from Australia, Franciscan is nice, but take a look at the Google results, note a few and wander off to you local wine merchant to talk a bit. You should be able to buy quite a few nice ones in the less-than-$20 range. pavane |
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Chateau St. Jean makes a inexpensive buttery Sonoma Chard.
"Lawrence Leichtman" > wrote in message ... > In article .com>, > wrote: > >> I would like to give my boss a bottle of wine for Xmas. He is very new >> to wine. He is around 50 years old and only started to try wine a few >> years ago. >> >> We've talked just a little bit about wine. I enjoy red and he enjoys >> white, but he says there's only a few chardonnays that he likes. He's >> described the chardonnay he likes best as buttery. >> >> I seem to recall hearing that some chardonnays go through a process >> that gives a buttery flavor. Is this a double dip in the oak barrel, or >> something? It's a distinct flavor to some chardonnays only. >> >> Can anyone tell me what it is that gives the chardonnay this flavor and >> some suggestions of wine to buy? My price range would be on the low-end >> because I want to also give him two wine glasses and I don't want to >> spend too much. >> >> Thanks for your help! >> Karen >> > > Actually, I find Freemark Abbey one of the more buttery (malolactic) > Chardonnays |
Thank you, everyone, for your suggestions. I'm making a list and
googling and will buy something this weekend. Karen |
Thank you, everyone, for your suggestions. I'm making a list and
googling and will buy something this weekend. Karen |
Ken Blake wrote:
> Malolactic fermentation. Another question... I tried to google but wasn't successful. What causes the malolactic fermentation? Is it because the wine has a step in an oak barrel? Does this happen to all chardonnays and just some more than others? Thanks again!! Karen |
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Malolactic fermentation is a secondary bacterial fermentation that is
considered desirable in some red wines and a few whites. It may be induced by the winemaker or it may occur spontaneously. One of the by-products is a compound that gives wine the butter flavor. The oak aging may complement ML but they are not necessarily related. Andy |
Malolactic fermentation is a secondary bacterial fermentation that is
considered desirable in some red wines and a few whites. It may be induced by the winemaker or it may occur spontaneously. One of the by-products is a compound that gives wine the butter flavor. The oak aging may complement ML but they are not necessarily related. Andy |
I thought for sure the buttery flavor would be caused by a "churning"
motion!... hehehe Thanks everyone. I may do some tasting this evening... Karen |
I thought for sure the buttery flavor would be caused by a "churning"
motion!... hehehe Thanks everyone. I may do some tasting this evening... Karen |
AyTee wrote:
> Malolactic fermentation is a secondary bacterial fermentation that is > considered desirable in some red wines and a few whites. It may be > induced by the winemaker or it may occur spontaneously. One of the > by-products is a compound that gives wine the butter flavor. The oak > aging may complement ML but they are not necessarily related. Most notably, malo-lactic fermentation converts more tart malic acid into softer lactic acid. The buttery notes are a side-effect. There are certainly specific bacteria which are used to innoculate the wine to induce MLF. Dana |
"Dana H. Myers" > wrote in message ... > AyTee wrote: >> Malolactic fermentation is a secondary bacterial >> fermentation that is >> considered desirable in some red wines and a few whites. >> It may be >> induced by the winemaker or it may occur spontaneously. >> One of the >> by-products is a compound that gives wine the butter >> flavor. The oak >> aging may complement ML but they are not necessarily >> related. > > Most notably, malo-lactic fermentation converts more tart > malic acid into softer lactic acid. The buttery notes are > a side-effect. > > There are certainly specific bacteria which are used to > innoculate the wine to induce MLF. > > Dana The compound (from lactobacillus induced MLF) that gives the buttery notes is diacetyl - also found in butter. I read somewhere that it is diacetyl that gives artificial butter flavour to cinema popcorn. Fans of Seinfeld will know that Jerry would rather have artificial butter flavour than real butter on his popcorn. I do not know his opinion of buttery chardonnay. If I never have an overoaked soft buttery chardonnay again it will be far too soon. Martin |
"Dana H. Myers" > wrote in message ... > AyTee wrote: >> Malolactic fermentation is a secondary bacterial >> fermentation that is >> considered desirable in some red wines and a few whites. >> It may be >> induced by the winemaker or it may occur spontaneously. >> One of the >> by-products is a compound that gives wine the butter >> flavor. The oak >> aging may complement ML but they are not necessarily >> related. > > Most notably, malo-lactic fermentation converts more tart > malic acid into softer lactic acid. The buttery notes are > a side-effect. > > There are certainly specific bacteria which are used to > innoculate the wine to induce MLF. > > Dana The compound (from lactobacillus induced MLF) that gives the buttery notes is diacetyl - also found in butter. I read somewhere that it is diacetyl that gives artificial butter flavour to cinema popcorn. Fans of Seinfeld will know that Jerry would rather have artificial butter flavour than real butter on his popcorn. I do not know his opinion of buttery chardonnay. If I never have an overoaked soft buttery chardonnay again it will be far too soon. Martin |
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