The buttery sensation you get in some wine comes from oak aging. Oak aging in wine can make the wine soft, creamy (similar to butter),vanilla and baking spice flavors. Buttery tastes could also come from diacetyl, a by product of malolatic fermentation. This is a process of putting lactic bacteria into wine to convert tart malic acid into creamier lactic acid. – Shannon
What makes a wine buttery?
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