Thread: 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

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

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

"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

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.

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)