Exploring Chardonnay Wines beyond Butteriness
Understanding the Diversity in Chardonnay Wines
The notion that Chardonnay wines are inherently buttery is a common misconception. While many Chardonnays do exhibit buttery notes, there are plenty that are not. This diversity is influenced by several key factors, including the fermentation process and maturation methods.
The Role of Fermentation and Maturation
Delving into the nuances of Chardonnay production, we explore how the methods of fermentation and maturation significantly affect the wine's aroma and taste profile.
Revolutionary Changes in Winemaking
The introduction of stainless-steel tanks in the 1950s revolutionized white wine production, allowing for the preservation of fresh fruit flavors while preventing oxidation. Stainless-steel tanks also control the temperature to halt the process known as malolactic fermentation, which converts tart malic acid into softer lactic acid, thereby reducing the sharpness and enhancing the roundness of the wine. As a result, wines fermented in stainless steel are typically cleaner and crisper, with notes of tart citrus and apples. These wines retain a higher acidity and a fresher flavor profile, making them the opposite of buttery.
How Oak Affects Chardonnay
In contrast, oak barrels play a significant role in winemaking, contributing to the development of various flavors. The degree of influence depends on the condition of the barrel and its origin. Oak barrels can impart biscuity, doughy, and buttery aromas, especially if the wine undergoes malolactic fermentation and is aged in older barrels containing lees (dead yeast particles).
Beyond Butteriness
It is important to note that the "buttery" notes in Chardonnay are largely a byproduct of the wine's aging and production method. Oak-aged wines tend to develop these characteristics, but this does not mean every Chardonnay will exhibit such flavors. Several types of Chardonnay are notably non-buttery, showcasing a broader spectrum of flavors.
Non-Buttery Chardonnay Wines
One notable example is the Simply Naked brand from California, which is aged in stainless steel vats and produces a wine without any butter flavors. Similarly, most French White Burgundies, which are typically made from Chardonnay, are often not buttery. The practice of aging in stainless steel or using minimally oaked barrels can result in a non-buttery flavor profile.
Specific Wines to Explore
Chablis, a region known for its 100% Chardonnay wines, consistently produces non-buttery wines. Additionally, some California Chardonnays are neither buttery nor oaky, demonstrating the diversity within the variety. To further explore Chardonnay wines that have not undergone malolactic fermentation, one can research wines known for this process, as secondary fermentation (malolactic fermentation) produces diacetyl, which gives wines their buttery character.
In conclusion, the perception that all Chardonnay wines are buttery is far from accurate. By exploring different fermentation techniques and aging methods, one can enjoy a diverse and flavorful range of Chardonnay wines. Whether you prefer a buttery or non-buttery Chardonnay, there are plenty of options to satisfy your preferences.