The �buttery� sensation you get in your wine could be one of two things. Oak aging in wine can impart soft, creamy sensations to a wine�s feel, similar to that of butter, but is often more associated with vanilla and baking spice flavors. Buttery tastes could also come from diacetyl, a byproduct of malolactic fermentation, which is the process of introducing lactic bacteria to a wine to convert tart malic acid into creamier lactic acid.
