Reverse Wine Snob

Wine doesn't have to be expensive to be good

  • About
    • What is a Reverse Wine Snob?
    • The Rating System
    • Ten Tenets of Reverse Wine Snobbery
    • Best of Lists by Category
  • Aldi®
  • Costco®
  • Trader Joe’s®
  • FREE GUIDE
  • Insider Deals
  • Contact
    • Submit Samples
    • Contact Info

Where Does The Buttery Flavor in Some Chardonnay Come From? Ask The Expert!

By: Jon Thorsen Last Updated: June 25, 2019

Find out what microwave popcorn and buttery Chardonnay have in common in this edition of Ask The Expert!

Where Does The Buttery Flavor in Some Chardonnay Come From? Ask The Expert!

Up next in our Ask The Expert series is a question that most wine lovers have wondered at one point or another – why is it that some Chardonnay has the unmistakable buttery taste and aroma of movie theatre popcorn? For our expert answer we turn to winemaker Anthony Beckman of Balletto Vineyards in the Russian River Valley.

Here’s Anthony’s insightful answer to the question: Where Does The Buttery Flavor in Some Chardonnay Come From?

Where Does The Buttery Flavor in Some Chardonnay Come From? Ask The Expert!Love it or hate it, that buttery aroma in Chardonnay is a stylistic decision that any winemaker can easily enhance or greatly diminish.

The aroma stems from one small molecule called diacetyl (C4H6O2, for the super geeks out there.) It is a natural by-product of fermentation, and in the case of wine fermentation, it occurs at high levels during the secondary fermentation when bacteria convert malic acid to lactic acid. The molecule itself is highly potent in terms of aromatic power and a little bit (0.02 mg/L) is enough to be detected in white wine. (Diacetyl is the same exact molecule used in microwave popcorn, margarines and other “buttery” foods.)

It turns out that while these bacteria produce good amounts of diacetyl, they also naturally consume it. So the buttery aroma will be most potent when the wine is at the height of malolactic fermentation and the bacteria are producing more diacetyl than they are consuming. But in the later phases of fermentation, the bacteria are able to convert nearly all the diacetyl, leaving the wine completely void of buttery aromas.

Removing the buttery aroma is as simple as waiting a few extra weeks and allowing the bacteria to naturally convert the diacetyl before disrupting the fermentation. Conversely, a winemaker who wants this element in their wines can stop the fermentation when the aroma is at its peak.

While these buttery – and often sweet – Chardonnays had their time in the spotlight more than a decade ago, most premium winemakers now (myself included) are pushing for the vineyard site and fruit to be front and center. To make this happen, the wine can’t be clobbered by a cloying and easy-to-create buttery profile. Sign me up for the “hate it” category.

Thanks to Anthony Beckman of Balletto Vineyards for his insightful and thorough answer to the question of Where Does The Buttery Flavor in Some Chardonnay Come From?

Have a burning question of your own? Shoot us a tweet or a message on our Facebook page and we’ll line up an expert to get you an answer! In the meantime you can peruse all of our Expert Answers here!

Published: December 22, 2017 Filed Under: Ask The Expert, Featured

<< 90 Plus Cellars Lot 50 Prosecco – Darn Delicious
Mastro Aglianico Campania – Smooth, Tart and Tasty >>

About Jon Thorsen

Author and independent wine consumer helping millions of people find great grape without breaking the bank. Sign up for my FREE GUIDE to learn how! You can also follow me on Facebook, Instagram, Twitter or Pinterest and join my Facebook Group to chat about wine.

Reverse Wine Snob Insider Deals
Limited Time Offers. Amazing Discounts. Don't Miss Out!
Twitter 224,428Followers
Facebook 96,353Fans
Instagram 19,350Followers

Best Of Lists!

The Best Riesling - The Reverse Wine Snob Picks!

The Best Riesling Under $20

2020 Best Red Wines Under $20

The 2020 Best Red Wines Under $20

The Best French Wine Under $20 - The Reverse Wine Snob Picks!

The Best French Wines Under $20

The Best Pinot Noir - The Reverse Wine Snob Picks!

The Best Pinot Noir Under $20

The Best Wine From Argentina Under $20 - The Reverse Wine Snob Picks

The Best Wines From Argentina Under $20

The Best Cabernet Sauvignon Under $20 - The Reverse Wine Snob Picks!

The Best Cabernet Sauvignon Under $20

Read All Of Our Best Of Lists Here!

Featured Articles

What's The Right Way To Cellar Wines? Ask The Expert!

What’s The Right Way To Cellar Wines? Ask The Expert!

The Best White and Rosé Wines Under $20

The 2020 Best White and Rosé Wines Under $20

Tenet #6 - The Three Tier System Sucks And Needs To Go Away

Tenet #6 – The Three Tier System Sucks And Needs To Go Away

Why Is Amarone So Expensive? Ask The Expert!

Why Is Amarone So Expensive? Ask The Expert!

The Best Organic Wines - The Reverse Wine Snob Picks!

The Best Organic Wines

Blending Wines - Is it Art, Science or a Little of Both? Ask The Expert!

Blending Wines – Is it Art, Science or a Little of Both? Ask The Expert!

Order The Book on Amazon!

.

How To Drink Great Wine…Without Breaking The Bank

Tired of wasting money on crappy wine? Sign up for our free guide!

About Me

Maximizing your wine dollars since 2011! Independent wine consumer helping millions of people (2.7 million visitors in 2020 alone) find great wines without breaking the bank including through our exclusive Insider Deals. If you're new to Reverse Wine Snob don't forget to sign up for our free guide! Want to chat about wine? Join our Facebook Group!

Reverse Wine Snob®: Wine doesn't have to be expensive to be good.

Copyright © 2011–2021 · Reverse Wine Snob, LLC. | Privacy, Editorial & Advertising Policy