Buttered: adj. Beurré (the term “butter” is also used) is used for a wine or an alcohol (such as bourbon) whose smell is reminiscent of butter.
For the wines, they are generally white wines aged in oak. Chardonnay (white Burgundy) is known for its buttery aroma. The smell of fresh butter is also linked to the presence of a molecule, diacetyl, produced by lactic acid bacteria during malolactic fermentation. It allows the primary fruity aromas of the wine...
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