A rich and oily flavour caused by oily material suspended in the coffee beverage. The result of substantial amounts of fat present in the beans. Most often a characteristic of high coffee-to-water ratio brews.
A taste associated with Chardonnay after it has gone through Malolactic Fermentation. In extreme cases, it can taste like movie theater popcorn butter.
Generally next to the kitchen, a room where drinks, especially wine, were served.
Said of an oily body or texture in the mouth. Denotes full flavor and rich texture.
A full flavoured coffee with an oily feeling in the mouth that may bring to mind the richness of butter.
Self-descriptive smell and taste (not texture) caused by the presence of diacetyl.
A relatively high level of oily material suspended in the coffee beverage. The result of substantial amounts of fat present in the beans. Most often a characteristic of high coffee-to-water ratio brews.
The "Butler's" room off the Great Hall. Wine cellar, serving room, silverware, etc. See also Pantry (I'm not sure how the allocation of functions between the buttery and the pantry were differentiated).
a small storeroom for storing foods or wines
unpleasantly and excessively suave or ingratiating in manner or speech; "buttery praise"; "gave him a fulsome introduction"; "an oily sycophantic press agent"; "oleaginous hypocrisy"; "smarmy self-importance"; "the unctuous Uriah Heep"
resembling or containing or spread with butter; "a rich buttery cake"
A descriptive term that refers to the aroma of butter in a wine. It is caused by the presence of lactic acid created in malolactic fermentation. This characteristic is most often found in wines made from Chardonnay.
Exactly what it sounds like. Often used to describe Chardonnay.
Most often used when describing chardonnay. The term is not literal; it does not imply that the wine is actually made of butter, or in fact tastes like butter. It describes the almost creamy or oily feeling a wine sometimes has on the tongue.
Reminiscent of the taste of butter. Found in white wines especially Chardonnay.
Said of an oily body or texture in the mouth. Denotes full flavor and richness. Not a common description.
A description of a wine (usually white wine) that has taken on a mild buttery flavor.
This is used to describe either the smell of a wine (i.e the smell of melted butter). It also refers to the texture of some wines, especially certain Chardonnays.
Used to describe the smell or flavor of melted butter, usually related to toasty oak. It can also be a reference to a smooth texture.
An oily, rich flavor and texture, characteristic of some Indonesian Verietals and those brewing methods which feature substantial quantities of coffee particles in suspension (French Press and Espresso Machine).
Literally the aroma of butter or butterscotch, most often associated with Chardonnay that has been through malo-lactic fermentation.
Usually associated with chardonnay, it denotes the rich creamy-vanilla flavor derived from the wine’s contact with new oak.
Next to the kitchen, a room from where wine was dispensed.
Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay."
A rich wine with a texture like that of melted butter. It is often used to describe a Chardonnay.
Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter. More often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavors.
A full flavored coffee with a oily feeling in the mouth that may bring to mind the richness of butter.
Rich and oily in flavor and texture, often associated with Indonesian varieties.
A smell, especially in oak-aged Chardonnay, not a tactile sensation
A smell rather than a taste that you find with some wines like oak-aged Chardonnay.
indicates either smell of a wine (melted butter, toasty oak) or texture (smooth as…) or a bakery of sorts.
Used as a flavor descriptor in reference to rich, full-bodied Chardonnays that have typically gone through malolactic fermentation.
Refers to a smell, especially in Chardonnay that has been aged in oak.
Associated with some white wines, notably California Chardonnays. It refers to both flavor and texture or "mouthfeel."
referring both to the taste and texture as it feels in the taster's mouth. Rich, luscious, flavorful and smooth.
Rich, creamy flavor associated with barrel fermentation
It refers to both flavour and texture or mouthfeel. Common among chardonnay, especially new world
Describes a taste sensation found in white wines, particularly Chardonnay. Caused by a chemical compound called diacetyl which a by-product of malolactic fermentation.
Having the taste of butter. Actually, the compound that can give wine a buttery taste is the same one that is found in butter. Wines that have undergone MALOLACTIC FERMENTATION are commonly found to have buttery flavor qualities.
Refers to the rich flavor, smooth texture of a wine (similar to the oiliness and flavor of butter). Most of the time buttery refers to oak-aged white wines (and sometimes reds) such as Chardonnays and white Burgundies.
the rich flavor or smoothness of a wine, similar to the oiliness of butter. Usually used to refer to aged white wines.
Describes a rich wine with a texture like that of melted butter, often referring to Chardonnay.
A smooth, rich flavor and texture, found in some Indonesian coffees.
The taste of a very good white wine, usually a Chardonnay wine.
Flavour and texture (mouth feel) associated with barrel-fermented white wines, especially chardonnays; rich, creamy smoothness.
Think of chardonnay where there a creamy-vanilla flavor derived from the wine's contact with new oak.
Buttery is a term that describes the richness and colour acquired by mature Chardonnay, traditionally associated with Mersault.
A thick sensation derived from high levels of oily material suspended in the brew
Most often used as a flavor description in ...
Indicates the aroma or flavour of melted butter. Also a reference to texture, as in 'a rich, buttery Chardonnay.' This term more often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavours. The malolactic fermentation is largely responsible for this flavour.
Generally next to the kitchen, a room where drinks, especially wine, was stored in butts (or barrels) - which give the room its name.
