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Buttery Chardonnays

j
jocey Apr 19, 2011 02:07 PM

I'm giving wine as a gift and I know this person loves buttery Chards. Any recs in the 20 to 30 dollar range? Thanks in advance...

  1. Bill Hunt Apr 19, 2011 06:13 PM

    Well, that price-point kills my recs.

    For that price, the J. Lohr Riverstone Chard might work. It has elements of diacetyl, the compound that gives a wine the "butter" taste.

    Good luck,

    Hunt

    1. m
      mengathon Apr 19, 2011 07:15 PM

      When I think of buttery chardonnays, I always think of Sonoma-Cutrer

      A little more obscure option: Vie di Romans, Flor di Vis. Produces a number of white wines from Friuli, and makes them rich and unctuous without being oaky. Loads of sweet cream on the nose

      1. maria lorraine Apr 19, 2011 07:50 PM

        Several posts about buttery chards on the SF board.
        Rombauer, Marimar Torres Reserve, etc.

        3 Replies
        1. re: maria lorraine
          c
          cortez Apr 19, 2011 08:17 PM

          Rombauer is the poster child for buttery Napa Valley Chardonnay.

          1. re: maria lorraine
            Bill Hunt Apr 20, 2011 08:17 PM

            Yes, there are a lot of US Chards with butter. The price-point negated most that I know. As my wife is a big fan (though leaning towards Montrachets and Meursaults now), I usually have several around the house.

            Hunt

            1. re: maria lorraine
              invinotheresverde Apr 21, 2011 02:06 PM

              Third Rombauer.

            2. s
              Sailing77 Apr 20, 2011 07:10 AM

              Beringer Private Reserve and Rombauer will please the buttery Chardonnay lover. Both fall into the higher end of your price range.

              1. ChefJune Apr 20, 2011 10:37 AM

                I totally love Sonoma-Cutrer chardonnays, but for me, the poster child for buttery chard is Far Niente. Kinda pricy, but oh! so worth it.

                4 Replies
                1. re: ChefJune
                  maria lorraine Apr 20, 2011 03:29 PM

                  Far Niente uses no malolactic, and I would never characterize it as buttery. I've had it more than a hundred times. The wine is rich and opulent, but it's because of the winery's mastery of growing excellent fruit and its use of new French oak to give the wine a voluptuous mouthfeel.

                  1. re: maria lorraine
                    Bill Hunt Apr 20, 2011 08:20 PM

                    ML,

                    I agree. The lack of ML (that's MaloLactic here... ) is one reason that it ages so nicely.

                    Rich, opulent, age-worthy, big, but not with a lot of "butter" notes. Also, the price-point is way out of line, per the OP's criteria. Same thing for the Staglin Chards, and many others. The price-point narrows thing done quite a bit.

                    Hunt

                    1. re: Bill Hunt
                      ChefJune Apr 21, 2011 07:47 AM

                      <The price-point narrows thing down quite a bit.>

                      Oops, should have paid better attention! In my mouth, aged Far Niente feels buttery.

                      1. re: ChefJune
                        Bill Hunt Apr 21, 2011 05:52 PM

                        I will not argue, and had to throw out most of my "usual suspects." Now, for just a few $'s more per bottle... [Grin]

                        Hunt

                2. westsidegal Apr 20, 2011 10:19 PM

                  Trinitas Chardonnay Carneros

                  1 Reply
                  1. re: westsidegal
                    Bill Hunt Apr 21, 2011 05:53 PM

                    New one to me, but I have only found one Carneros Chard, that was not quite good.

                    Thanks,

                    Hunt

                  2. maria lorraine Apr 24, 2011 07:14 PM

                    More here:

                    Wanted: Buttery Chardonnay for everyday drinking
                    http://chowhound.chow.com/topics/330325

                    California Whites Made in an Old World Style
                    http://chowhound.chow.com/topics/777533

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