Sip on This

Butter me up? Why does my Chardonnay smell like melted butter?

That is diacetyl, an aromatic compound also found in butter. So you are not imagining things. It is the result of malolactic fermentation and gives off the smell of butter or butterscotch. Diacetyl adds complexity to wine and is often considered a desirable trait; that is, as long as you like butter. Click the above glossary term for more information.

Tags: chardonnay, diacetyl, malolactic fermentation

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