Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
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Dear Dr. Vinny,
When describing wine, what is another word that can be used to describe a wine as “buttery”?
—Joe, New London, Conn.
If a wine seems buttery, there really is no better way to describe it that just saying “buttery.” In tasting notes, the word can mean either that the wine tastes or smells like butter, or that it has a creamy, smooth texture. (Or it can refer to both flavor and texture.) It’s mostly considered a positive trait.
Other similar terms you can use are cream, creamy, sweet cream, butterscotch, or buttered popcorn. Each has its own distinctive connotation but is within the same buttery family.
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