What is a "Buttery" wine, why we love it and how to choose?

If you've ever heard someone describe a wine as having a buttery flavor and found yourself curious, you're in the right place! Fans of rich, creamy white wines adore those described as "buttery," which offer a velvety texture and irresistible aromas of cream, brioche, and hazelnuts. Where do these flavors come from? Which are the best buttery wines? We’ll explain everything!

What is a Buttery Wine?

A buttery wine is a white wine that presents aromas and textures reminiscent of butter. Far from being a flaw, this characteristic is often a sign of richness and elegance.

Where Does the Buttery Aroma in Wine Come From?

There’s no magic involved, like the butterbeer beloved by some wizards. Instead, it's all about science. The buttery aroma in white wine mainly comes from a process called malolactic fermentation (or "malo" for short). This natural transformation, common in the production of fine Chardonnay, converts malic acid (found in grapes) into lactic acid, softening the acidity of the wine and giving it creamy, buttery notes.

Aging on lees can also play a role in developing buttery aromas. This technique, where wine is left in contact with its lees (dead yeast cells), enhances fresh butter, brioche, and almond flavors while providing a rounder, silkier texture.

Which Grape Varieties Produce Buttery Wines?

While Chardonnay is the most iconic grape variety associated with buttery wines, other white grapes can also exhibit this characteristic, including:

• Chardonnay: Particularly from Burgundy, California, and Australia.
• Viognier: Sometimes vinified with a rich texture and gourmand aromas.
• Sémillon: Often blended with Sauvignon Blanc, especially in Bordeaux.

Can Red Wines Be Buttery?

While the buttery aroma is mostly associated with white wines, some red wines can also exhibit creamy, lacteal notes. These characteristics generally come from oak aging and malolactic fermentation. Some red wines that may have buttery hints include:

• Some Burgundy Pinot Noirs: Particularly those aged in barrels for extended periods.
• Merlot and Cabernet Sauvignon aged in oak: Especially in Bordeaux wines or Californian reds.
• Syrah from the Northern Rhône: Where barrel aging can impart cream and vanilla aromas.

Famous Regions for Buttery Wines

Certain wine regions are particularly renowned for producing rich, buttery white wines:

• Burgundy: Meursault, Puligny-Montrachet, Chassagne-Montrachet... these are buttery wine havens! This is where the famous "Burgundian school" was born, which still influences the production of fine white wines worldwide.
• California: Napa Valley and Sonoma are famous for producing ultra-gourmet Chardonnays.
• Australia: The Margaret River region in Australia is a must-try for those who love rich, silky whites.

What Food Pairings Go Well with Buttery Wines?

Thanks to their richness and roundness, buttery wines pair beautifully with:

• Sauced Fish: Salmon with cream, sole meunière.
• Poultry: Roast chicken with butter, chicken supreme with morels.
• Cheese: Aged Comté, Brie de Meaux.

How to Choose a Good Buttery Wine?

If you're looking for a white wine with a delightful buttery texture, consider these tips:

• Look for wines that have undergone oak aging.
• Opt for appellations known for their aromatic richness.
• Choose mature vintages, which often develop more roundness.

In short, if you love round, rich, and indulgent white wines, you’ll want to explore the world of buttery wines. And the next time someone tastes a Burgundy Chardonnay or an Australian white and exclaims, "Wow, this wine tastes like butter!" you can confidently respond with: "It's the malo!"