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Thread: buttery Chard

  1. #1
    RichD Guest

    Default buttery Chard

    The wine reviewers like to describe a wine as
    'buttery', almost always Chardonnay. I drink chard
    often, but don't know what that means.

    What's the converse of buttery - cream cheesey?

    Can anybody suggest two Chards, one buttery,
    the other not, which I can taste side by side?
    Labels and vintages, please -

    --
    Rich

  2. #2
    DaleW Guest

    Default Re: buttery Chard

    "Buttery" notes are typically a sign of malolactic fermentation (malic acids to lactic acid, the lactic is a clue). One product of ML I believe (where's Lipton, what time is it in NZ?) is the same substance used to make movie theater popcorn "butter."

    LOts of buttery choices. La Crema, Verner, or Murphy-Goode are a few. Or Kistler or Marcassin if you have the bucks.

    For non-buttery, I'd suggest Montelena. Mayacamas,or Forman

  3. #3
    DaleW Guest

    Default Re: buttery Chard

    well, I went to see if I could find the name of the compound I referred to.. I found a thread where Dr. Lipton mentions it (diacetyl, though he says microwave popcorn not movie theater). But interestingly the OP is the same guy. Short memory!

    https://groups.google.com/forum/?fromgroups#!searchin/alt.food.wine/buttery$20popcorn/alt.food.wine/wkmdmoFe47g/57XDIoWkmQEJ

  4. #4
    Ken Blake Guest

    Default Re: buttery Chard

    On Fri, 20 Jan 2012 09:19:05 -0800 (PST), DaleW <[email protected]>
    wrote:

    > "Buttery" notes are typically a sign of malolactic fermentation (malic acids to lactic acid, the lactic is a clue). One product of ML I believe (where's Lipton, what time is it in NZ?) is the same substance used to make movie theater popcorn "butter."



    Yes, but I always think of it as more like butterscotch than butter.

    --
    Ken Blake

  5. #5
    greybeard Guest

    Default Re: buttery Chard


    "DaleW" <[email protected]> wrote in message
    news:12650664.12.1327079945271.JavaMail.geo-discussion-forums@yqji7...


    |(where's Lipton, what time is it in NZ?)


    GMT +13. NZ summer time i.e. daylight saving is happening.
    Strong ENSO, weather is very wet! Not looking good for grape growing.
    Good for milk however.


    cheers greybeard



  6. #6
    Mike Tommasi Guest

    Default Re: buttery Chard

    On 20/01/2012 23:20, greybeard wrote:
    > "DaleW"<[email protected]> wrote in message
    > news:12650664.12.1327079945271.JavaMail.geo-discussion-forums@yqji7...
    >
    >
    > |(where's Lipton, what time is it in NZ?)
    >
    >
    > GMT +13. NZ summer time i.e. daylight saving is happening.
    > Strong ENSO, weather is very wet! Not looking good for grape growing.
    > Good for milk however.
    >
    >
    > cheers greybeard


    So chards are in season now down there. Prepare them with some butter.


  7. #7
    Mark Lipton Guest

    Default Re: buttery Chard

    greybeard wrote:
    > "DaleW" <[email protected]> wrote in message
    > news:12650664.12.1327079945271.JavaMail.geo-discussion-forums@yqji7...
    >
    >
    > |(where's Lipton, what time is it in NZ?)
    >
    >
    > GMT +13. NZ summer time i.e. daylight saving is happening.
    > Strong ENSO, weather is very wet! Not looking good for grape growing.
    > Good for milk however.


    Which translates to EST -6 hr + 1 day if you get my drift. IOW if you
    look at my posting time on your newsreader, Dale, you'll find that it
    registers as 4:54 AM on Jan. 21, whereas my clock reads as 10:54 PM (on
    Jan. 21).

    In re the OP, yes, diacetyl is the compound, and the wines suggested
    will illustrate its presence very well. French Chablis is the classic
    counterexample, of course.

    Mark Lipton
    (from beautiful Dunedin, NZ)

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