Photo by Corina Rainer on Unsplash
Last time we looked at Chardonnay which is one of the most widely planted varieties. Although it is probably best known as the white grape of Burgundy and a major grape of Champagne. Chardonnay is a versatile grape, and its style can vary widely depending on where it’s grown and how it’s made.
Basically, Chardonnay produces wines of a light golden hue, with notes of citrus, green apple, with floral aromas. On the palate, Chardonnay has moderate acidity and moderate alcohol with a medium body. But beyond that, it’s said that Chardonnay is a bit of a chameleon — it reflects its winemaking process more than almost any other grape.
So, now let’s take a look at the soft and buttery style of Chardonnay.
The soft and buttery Chardonnay wines are the result of specific winemaking techniques that give the wine a rich, smooth texture and a creamier mouthfeel.
Here are some key factors that contribute to this style of Chardonnay:
1. Malolactic Conversion
This is the main reason for the buttery taste. In Malolactic Conversion, the harsh malic acid (the tart, green apple-like acid) is converted into softer lactic acid (found in milk and dairy products), which creates a smoother, creamier texture.
2. Oak Aging
Many Chardonnays are aged in oak barrels, which impart flavors like vanilla, toast, and butter. Oak aging also helps soften the wine’s structure, adding complexity and a smooth, creamy mouthfeel. When a Chardonnay undergoes both Malolactic Conversion and oak aging, it typically enhances those butter-like characteristics.
3. Lees Contact
“Lees” refers to the dead yeast cells left over after fermentation. Some Chardonnays are aged on the lees (sur lie), which can contribute to a fuller, creamier texture and develop subtle nutty or bread-like flavors. This can also increase the perception of softness in the wine.