What Gives Wine That "Buttery" Flavor?

"I love buttery Chardonnay." It's something I hear often. Both of my parents love buttery Chardonnays - but I couldn't be more opposite - I tend to steer clear of the "butter bombs," as I call them. But what actually makes the wine taste "buttery?" The answer may surprise you.

Photo Source. The "You're My Butter Half" Mural in Austin, Texas.

No its not oak barrels. It's actually malolactic fermentation.

While oak does contribute to the "buttery" notes in wine, it actually is more responsible for notes of vanilla, smoke or even coconut. But the real culprit (or champion depending on your view) is malolactic fermentation (MLF for short). What is MLF? It is the process used by wine-makers to convert malolactic acid to lactic acid. They do this to help soften the flavor of the wine. (Malolactic acid is tart, while lactic acid is softer). A by-product of MLF is diacetyl, or an organic compound with an intense buttery taste. The wine-maker can actually control the level of the "buttery" taste by choosing varying strengths of MLF.

So it's not completely the barrel's fault after all! 

Cheers!