Buttery
tasting:butteryRich, creamy butter or diacetyl note. Primarily from malolactic fermentation (malic → lactic acid conversion). Common in barrel-fermented oaked Chardonnay. Crème brûlée, popcorn adjacent.
Rich, creamy butter or diacetyl note. Primarily from malolactic fermentation (malic → lactic acid conversion). Common in barrel-fermented oaked Chardonnay. Crème brûlée, popcorn adjacent.