Why do some Chardonnays taste buttery?
The smell of vanilla, butter, coconut and dill are all attributes of oak aging. However, the texture that some Chardonnays have that can be described as oily, creamy, smooth, or waxy are from a special kind of wine making method called Malolactic Fermentation.
What is Malolactic Fermentation?
After the wine is fermented, an additional fermentation called Malolactic Fermentation (MLF) will give wine an oily texture. MLF turns tart malic acid (the acid in apples) to smooth lactic acid (the acid in milk).
Chardonnay with Food
Chicken Breast, Turkey Breast, Pork Loin, Halibut, Trout, Cod, Sturgeon, Oily Flaky Fish, Atlantic Salmon, Lobster, Crab, Scallops, Shrimp, Clams, Oysters (unoaked)
Spices and Herbs
Tarragon, Parsley, Thyme, Lemon Zest, Marjoram, White Pepper, Shallots, Poultry Seasoning
Soft – Semi Soft Cow’s Milk Cheese and Goat Cheese.
Vegetables & Vegetarian Food
Yellow Squash, Peas, Zucchini, Asparagus, artichokes, White Mushrooms, Truffles, Almonds