Glossary

Buttery

/BUT-er-ee/

Rich, creamy character often from malolactic fermentation.

Full Definition

Buttery describes a creamy, rich texture and flavor in wine, typically white wines that have undergone malolactic fermentation. Diacetyl, a byproduct of ML, creates actual butter-like aromas. Associated with oaked Chardonnay styles. Can be a positive or negative descriptor depending on preference and balance.

Related Terms

diacetyl malolactic fermentation creamy

See Also

chardonnay texture

Bush Vine Back to Glossary Cabernet Franc

Reference

More terms starting with B

Balance

Harmony between wine components: fruit, acid, tannin, alcohol.

Barrel

Wooden container used for fermenting and aging wine.

Barrique

A 225-liter oak barrel, the Bordeaux standard.

Batonnage

Stirring wine on its lees to add texture and complexity.

Biodynamic

Holistic farming approach following Rudolf Steiner's principles.

Bite

A sharp, acidic sensation in wine.