"As you can imagine, there's no cut-and-dried definitive answer to that - but certain characteristics do present in these types of wines. According to Corbett, buttery chardonnays tend to have such aromas as brioche dough, ripe or overripe yellow apples, and pears. "These flavors don't necessarily correlate to a buttery Chardonnay," he explains, "but in my experience they all come together in that style of wine.""
"There's a good bit of science involved in winemaking, much of which determines taste and perception. Corbett clarifies that the flavor of butter we commonly associate with Chardonnay comes from something called Malolactic conversion or fermentation. "Essentially, a bacteria will eat the really harsh and tart malic acid (what you find with green apples) and converts it into a creamy lactic acid," he says, comparing it to what you have in yogurt."
Chardonnays display varied personalities and profiles, with some wines offering a smooth, buttery character that appeals to many palates. Buttery chardonnays often present aromas of brioche dough, ripe or overripe yellow apples, and pears. The buttery sensation arises from malolactic conversion, a bacterial fermentation that transforms sharp malic acid into creamier lactic acid, similar to that in yogurt. Winemaking choices and regional differences influence the likelihood of developing this style, making selection subjective but allowing consumers to focus on specific flavor cues when seeking a creamy, buttery Chardonnay.
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