A byproduct of malolactic conversion, or ML. at some point of ML, a benign bacterium converts malic acid (as you’d find in tart inexperienced apples) into softer lactic acid (as in cream or butter). some traces of ML produce more diacetyl and others much less so. Winemakers can choose and pick out according to the style they’re going for. It’s additionally idea that buttery notes may be the result of growing older wine in new all right barrels. You’re proper that these days, many winemakers have moved far from openly buttery tones in their wines. back in the day, there have been plenty of what I referred to as “film theater popcorn buttery” Chardonnay examples to pick from. possibly someday it will be fashionable to make and drink them again. Here’s a tip on how to find buttery Chardonnays now. WineSpectator.com contributors can visit our Wine scores seek advanced alternatives, type the phrase “butter” within the text container after which, right beneath it, select “wines, wine...