A buttery wine is one with a rich, buttery flavor. Chardonnay is one variety of wine that is sometimes described as “buttery”.
The buttery flavor is derived from diacetyl, which is a byproduct of malolactic conversion. In fact, diacetyl is the same ingredient used in margarine, microwave popcorn, and other “buttery” foods, to imitate the real thing. During this malolactic conversion, a harmless bacterium will convert the tart-tasting malic acid into a softer flavored lactic acid. Lactic acid is a component of cream and butter. Some types of malolactic produce more diacetyl than others. It’s also believed that buttery notes could also result from aging the wine in new oak barrels.
Other wine notes that may describe buttery flavors are caramel and butterscotch. Also, the term “creamy” may refer to the flavor, not just the wine’s texture. You may also look for wine notes of brioche or crème fraiche for a buttery flavor.
