Wine Talk

Snooth User: Lu1225

My search for a Red

Posted by Lu1225, Nov 11, 2013.

Hello is there a Red that has a buttery, velvety taste, texture and that is  full bodied?

Replies

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Reply by duncan 906, Nov 11, 2013.

Buttery is not an adjective I have ever seen used to describe a red wine.It is sometimes applied to chardonnays that have been oaked.I can think of plenty of red wines that are full-bobied however

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Reply by EMark, Nov 11, 2013.

I am in agreement with Duncan on your use of the adjective "buttery" to describe a red wine, Lu.  Other than that word your description sounds like what I hear from raves about Pinot Noir-based wines.  Let's try this.  What wines have you tried that have approached your ideal?

 

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Reply by gregt, Nov 11, 2013.

The buttery taste comes from several things. Once wine is fermented, there's a second fermentation, called malolactic fermentation in which the malic acid is converted to lactic acid. Lactic = lactate = milk. So that's one source.

But you can also pick it up from barrels - the oak gets toasted and you get these nice butterscotch flavors.

With whites, sometimes they're aged on the lees and you pick up a bit of it there, although it's not really buttery, it's more a mouthfeel, And yes, you can get it in reds. Some taste like toast and jam. Some Grenache for example, especially from Australia but not only there - from Spain, try the Aquilon or even the cheaper Alto Moncayo. Or Termanthia by the Eguren bros - the new winemakers have dialed back on the buttery notes.

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Reply by EMark, Nov 12, 2013.

Very interesting, Greg.  Thanks.  Everything you say is consistent with what I see in white wines, but I had never experienced it nor can I recall a reading such a description characterizing a red wine.  I'll try to be more observant with the next few Spanish Garnachas that I try.  They are easier for me to find than Aussie examples.

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Reply by Lu1225, Nov 13, 2013.

Thank you GregT, Thank you all for your input. I'm still in my infancy learning wines. I hope to one day have the knowledge and Versatile palates as you all do

Thank you 


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