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Jan 20, 2013 09:53 AM

Buttery Wines

I am pretty serious craft beer snob and have largely shunned wine for some time.

The other day, I had a glass of wine at Stone Barns in New York. It was absolutely incredible. It was a Paul Chapelle Mersault. The quality that was so amazing to me the the oily, butteryness of it. I have since been drinking Mersault like crazy. However, the $50/bottle price tag has been hurting quite a bit. And forget about ordering a bottle at a restaurant (see $120+).

Does anyone have any recommendations for a similarly buttery wine in a more reasonable price range?

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  1. Try finding "Butternut". It was not my favorite, but it might be right up your alley; taste & price. :)

    Less than $20

    5 Replies
    1. re: chloebell

      I will definitely check it out. Any other recommendations out there??

      1. re: chloebell

        Gotta say that Butternut is much more about the fruit than any "butteriness" to my palate.

        1. re: Midlife

          Funny how we differ. LOL! The oak in it about knocked me down. I had it at a wine tasting......maybe too much wine that night. ;)

          But, mrnas still might find it good.

          Come to think of it, what about Clos du Bois?

          1. re: chloebell

            I didn't taste much oak in the last Butternut I tasted (last week, as it's a house wine in the shop where I work). Palates can be very different.

            BTW............ do you really find heavily oaked wines to be 'buttery and oily' which was what mrnas was looking for? For my palate, the two are usually not found together. At least not for me.

      2. Look for California Chardonnays -- barrel-fermented -- from the Central Coast (Monterey, San Luis Obispo, Santa Barbara Counties; Edna Valley, Santa Lucia Highlands, Santa Ynez, etc.).

        1 Reply
        1. re: zin1953

          Zin1953 makes a good point if you liked Meursault, Mrnas. Look for chardonnays that are sur lie aged (aged on the the yeast in the barrel). Might even say that on the label, or you can do a search. The taste component is perhaps more creamy than buttery. Lovely mouthfeel/texture too.

        2. do you think it's the "butter" that you're liking so much or more the overall flavor impression of great chardonnay? I have to think you're pulling more than this one flavor note from the wine.

          2 Replies
          1. re: TombstoneShadow

            Chardonnay does NOT taste like butter. It tastes like Chardonnay.

            Diacetyl, OTOH, *does* taste like Parkay.

            1. re: zin1953

              Actually, I find that Diacetyl tastes more like "Land-O-Lakes," but that is probably just me?