Talk:Meursault wine

Buttery
From the end of the lede: "The style of white Meursault typically has a clear oak influence, which have led to descriptions such as "buttery" to be applied to powerful examples of Meursault wines."

The buttery flavour does not derive from oak, but from diacetyl. A "diacetyl rest" is sometimes used when fermenting chardonnay, to promote the generation of this butter-, or buttersccotch-flavoured, substance, as one way of giving some interest to this characterless grape. Another way is to use oak. Maproom (talk) 08:11, 19 February 2011 (UTC)

External links modified (January 2018)
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