buttery Chard

"Buttery" notes are typically a sign of malolactic fermentation (malic acids to lactic acid, the lactic is a clue). One product of ML I believe (where's Lipton, what time is it in NZ?) is the same substance used to make movie theater popcorn "butter."

LOts of buttery choices. La Crema, Verner, or Murphy-Goode are a few. Or Kistler or Marcassin if you have the bucks.

For non-buttery, I'd suggest Montelena. Mayacamas,or Forman

well, I went to see if I could find the name of the compound I referred to.. I found a thread where Dr. Lipton mentions it (diacetyl, though he says microwave popcorn not movie theater). But interestingly the OP is the same guy. Short memory!

to lactic acid, the lactic is a clue). One product of ML I believe (where's Lipton, what time is it in NZ?) is the same substance used to make movie theater popcorn "butter."

Yes, but I always think of it as more like butterscotch than butter.

|(where's Lipton, what time is it in NZ?)

GMT +13. NZ summer time i.e. daylight saving is happening. Strong ENSO, weather is very wet! Not looking good for grape growing. Good for milk however.

cheers greybeard

So chards are in season now down there. Prepare them with some butter.

Which translates to EST -6 hr + 1 day if you get my drift. IOW if you look at my posting time on your newsreader, Dale, you'll find that it registers as 4:54 AM on Jan. 21, whereas my clock reads as 10:54 PM (on Jan. 21).

In re the OP, yes, diacetyl is the compound, and the wines suggested will illustrate its presence very well. French Chablis is the classic counterexample, of course.

Mark Lipton (from beautiful Dunedin, NZ)