Hate Buttery Chardonnay? Try These and Get Back to Us
Briefly

The debate over buttery Chardonnay continues to divide wine enthusiasts. Some argue that the creamy, buttery flavor is a result of malolactic conversion, while others prefer a Chardonnay with more acidity. Writer-at-Large Tom Capo defends the decadence of barrel-aged Chardonnay, especially when paired with crab meat. Writer-at-Large Michael Alberty also enjoys buttery Chards, as long as they have elevated acidity. Overall, the debate highlights the diverse preferences for Chardonnay in the wine world.
"Sometimes, there's no substitute for the decadence of a barrel-aged Chardonnay."
The debate over buttery Chardonnay continues to divide wine enthusiasts. Some argue that the creamy, buttery flavor is a result of malolactic conversion, while others prefer a Chardonnay with more acidity. Writer-at-Large Tom Capo defends the decadence of barrel-aged Chardonnay, especially when paired with crab meat. Writer-at-Large Michael Alberty also enjoys buttery Chards, as long as they have elevated acidity. Overall, the debate highlights the diverse preferences for Chardonnay in the wine world.
"I look for Chardonnays that provide a bit of butter without making me feel like I've licked the bottom of a Land O'Lakes tub."
Read at Wine Enthusiast
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