Wine Talk

Snooth User: Corina

Great buttery chardonnay?

Posted by Corina, Oct 3, 2008.

I'm looking for recommendations for a great, buttery chardonnay. I bought a case of a chardonnay from Gloria Ferrer when I was out there. Whether it was the magic of the trip or the quality of the wine, I remember loving it. But, alas it's long gone and that was before I kept track of what I liked and disliked.....

Recently I had a Mount Eden Chardonnay and that was pretty good, though I found it to be more oaky than buttery.

I'm not looking for anything too pricey - not a special occasion wine. I typically have a few glasses of wine after work while I'm cooking it helps drown out the kids.

I'd appreciate anyone's recommendations!


Reply by Gregory Dal Piaz, Oct 3, 2008.

Well the butteriness of Chardonnay, or any wine for that matter is best captured when the wine is young. The aromas come from both the oak aging but also as a by-product of the malo-lactic fermentation. When the sharp malic acid is converted into softer lactic acid an aromatic compound that we describe as buttery are created, the actual compound that result is Diacetyl. Diacetyl is not particularly stable and breaks down into more neutral compounds with age resulting in both the loss of the buttery notes in the wine and a noticable decrease in the viscosity and density of the wine. Barrel fermenting enhances this buttery sensation.

So you are looking for a classic, barrel fermented California Chard from a recent vintage such as;

I've set the price as under $35 here and from these some of the best in this style are;

and the

which is a classic "butter bomb"!

Good luck replacing your Gloria Ferrer!

Reply by Philip James, Oct 3, 2008.

Corina - here's a few of my favorite buttery chards:

Here are some of the biggest oak / butter bombs:

read the review of that last link.. that might suit you well.

Reply by Corina, Oct 3, 2008.

You guys are the best! Thanks.

Reply by Corina, Oct 6, 2008.

How long do these posts stay up here? If I need to make notes of all these links, I will, but if the post will be here for some time, I can just come back here and reference it.


Reply by Philip James, Oct 6, 2008.

As long as Mark doesnt switch the servers off by mistake they'll be here for ever...

Actually, they are run out of several dedicated hosting centers - full redundancy, backup and fail over. Your, and everyone's, data is very important to us so we've taken every safeguard we can to ensure it'll be accessible for years to come.

Reply by Mark Angelillo, Oct 7, 2008.

::Hovers finger over big red killswitch::

Nah. Haha, Philip's right here -- we're pretty fanatical about your data staying here.

Also we'll add a way to search the forum soon enough. That's a long time coming and will be a great improvement.

Reply by jlpeschiera, Mar 18, 2009.

I'm no expert but I love buttery chardonnay. The butteriest I've had is
For one that shows a bit more minerality try
My favorite chard in this vein is Italian and has some butteriness but also a range of other interesting flavors (I had the 1997 and it was awesome)

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