There isn’t butter in your wine, buttery is a term used to describe the aromatics and texture of a wine- most often Chardonnay. These aromatics and texture come from malolactic fermentation, and oak aging.  Malolactic fermentation is the process by which malic acid (think green apples and bell peppers) is converted into lactic acid (the acid found in milk and yogurt). Lactic acid is not what your body reacts to when you are experiencing lactose intolerance. Lactose is the sugar found in milk, it is not found in wine. At Cleveland Clinic, researchers are even experimenting with using lactic acid to treat lactose intolerance, so you could even say you are drinking for the research!

Oak aging can also impart creamy, buttery notes. The new oak barrels are charred on the interior creating a charcoal ‘filter’ that pulls out harsh flavors and imparts notes from the wood of cream, caramel and vanilla. 

Enjoy the buttery chardonnay and your new friendship. Your stomach is safe.

Cheers,