Djgb13 2,338 Posted May 1, 2019 Anyone tried this? Saw it at the Total Wine and More store my wife and I just left. Sounds interesting but the whole butter wine I’m not too sure about Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 1, 2019 just another big chard. really nothing unusual about it. Share this post Link to post Share on other sites
BiPolarBear 476 Posted May 1, 2019 Buttery chards were big in the 1980's, I believe. There is no butter in it. Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 1, 2019 2 minutes ago, BiPolarBear said: Buttery chards were big in the 1980's, I believe. There is no butter in it. correct. you see much more variety now in how the vintners make their chards 1 Share this post Link to post Share on other sites
Djgb13 2,338 Posted May 1, 2019 30 minutes ago, Bier Meister said: just another big chard. really nothing unusual about it. Ah I see. Wasn’t sure if they actually use butter in it or not (wouldn’t even know how the hell they would anyway). They just had a big display of it up with signs like “I like a little butter with my wine”. Made it seem like they use butter in it Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 1, 2019 ... the old stereotype for california chardonnay. Share this post Link to post Share on other sites
NorthernVike 2,080 Posted May 1, 2019 A nice warm glass of melted butter. Mmmmmmmm Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 1, 2019 5 minutes ago, NorthernVike said: A nice warm glass of melted butter. Mmmmmmmm hot buttered rum for your shanty Share this post Link to post Share on other sites
wiffleball 4,646 Posted May 1, 2019 Particularly good if you rim the glass with whipped butter Share this post Link to post Share on other sites
kutulu 1,551 Posted May 1, 2019 With that big round butt of yours I'd like to butter your muffin Share this post Link to post Share on other sites
supermike80 1,287 Posted May 1, 2019 9 hours ago, KSB2424 said: Oak > Butter Correct-O... If you don't like the buttr taste(I dont) go for the whites aged in stainless steel Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 1, 2019 the oak (and type of oak) help create the buttery taste via malolactic fermentation. New American oak barrels really pull it out, whereas aged French barrels lead to more subtle flavors. Unoaked will be more lean, crisp and dry. I find chardonnay to be very versatile and I enjoy the full range. region/terrior will also impacts their flavors.... cooler climates produce more citrus, while warmer climates more tropical and stone fruit notes. 12 hours ago, KSB2424 said: Oak > Butter 2 hours ago, supermike80 said: Correct-O... If you don't like the buttr taste(I dont) go for the whites aged in stainless steel Share this post Link to post Share on other sites
vuduchile 1,941 Posted May 1, 2019 And what's with this root beer sh!t? There's no beer in it! There's probably no root in there either. Share this post Link to post Share on other sites
vuduchile 1,941 Posted May 1, 2019 I've been having butter in coffee lately. It's damned good. I know a guy who used to put a hunk of cheese in his coffee. Might try that too. Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 1, 2019 12 minutes ago, vuduchile said: And what's with this root beer sh!t? There's no beer in it! There's probably no root in there either. That's gold Jerry! Share this post Link to post Share on other sites
jerryskids 5,209 Posted May 1, 2019 Wife and I tend to drink red wines but on the rare occasions we have a white, I like the buttery chards. Share this post Link to post Share on other sites
the s is ilent 69 Posted May 1, 2019 Give me a good fruity Cabernet. Justin Wilson was asked which wines compliment certain dishes and he said "the one you like the best" Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 1, 2019 4 minutes ago, the s is ilent said: Justin Wilson was asked which wines compliment certain dishes and he said "the one you like the best" That statement does a disservice to both the food and the wine. I am all for "drink what you like," but that does not mean random pairings are optimal. Your favorite riesling is not going to do well with your filet or ribeye (pending sauce/seasoning). Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted May 2, 2019 9 hours ago, vuduchile said: I've been having butter in coffee lately. It's damned good. I know a guy who used to put a hunk of cheese in his coffee. Might try that too. Yesterday I tried egg cream coffee here in Vietnam. It's quite thick and creamy. Quite good. 1 Share this post Link to post Share on other sites
nospk 230 Posted May 2, 2019 Know how you can tell this thread is super gay?...... Buttery Chard Share this post Link to post Share on other sites
Djgb13 2,338 Posted May 2, 2019 26 minutes ago, titans&bucs&bearsohmy! said: Yesterday I tried egg cream coffee here in Vietnam. It's quite thick and creamy. Quite good. I’ve been wanting to try that. I’ve seen the different ways different countries make their coffees and remember seeing that one. It honestly looked pretty dam good. Another country (can’t remember which one) used condensed milk. Not sure how that would turn out since the condensed milk tends to be really sweet Share this post Link to post Share on other sites
Drizzay 646 Posted May 2, 2019 I prefer whites over reds, and chardonnay is lower on the list to pinot grigio and cab sauvignon. I even put it lower than a good dry moscato. Don't know why. Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 2, 2019 8 minutes ago, Drizzay said: I prefer whites over reds, and chardonnay is lower on the list to pinot grigio and cab sauvignon. I even put it lower than a good dry moscato. Don't know why. have you tried chardonnay from burgundy (also often chablis), or in steel/un-oaked? Share this post Link to post Share on other sites
Drizzay 646 Posted May 2, 2019 3 minutes ago, Bier Meister said: have you tried chardonnay from burgundy (also often chablis), or in steel/un-oaked? That I have not. I will check one out next time I am at Total Wine. Share this post Link to post Share on other sites
Bier Meister 1,514 Posted May 2, 2019 7 minutes ago, Drizzay said: That I have not. I will check one out next time I am at Total Wine. they are drier.... apple, pear, lemon are more common than the butter and vanilla (and higher density)you get from the "californian" chardonnays. Share this post Link to post Share on other sites
