You’ve heard that oaky Chardonnay is like drinking a stick of butter. That’s mostly because of diacetyl, a compound that forms during fermentation. It’s the same stuff in microwave popcorn!
Yes, your buttery Chardonnay shares chemistry with movie theater popcorn. Pop secret indeed. But here’s the thing: cold kills diacetyl’s aroma. So if you over-chill a buttery Chardonnay, you lose that cozy popcorn vibe.
Serve that butter bomb slightly warmer—around 55°F. Let the diacetyl do its dance. Your taste buds will thank you.
