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

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.