What’s YOUR Favorite Chardonnay? There Really Is Something for Everyone

What’s YOUR Favorite Chardonnay? There Really Is Something for Everyone

by | Apr 5, 2023 | Chardonnay, Varietals

Chardonnay is a popular white wine varietal that is widely grown around the world. It is known for its versatility, ranging from crisp and refreshing to rich and full-bodied, as well as its ability to showcase terroir and winemaking techniques. Here is an overview of the Chardonnay wine varietal, including its origin/history, characteristic aromas, acidity level, tannin level, and typical alcohol level.

Glass of golden Chardonnay sitting in front of Chardonnay leaves and behind a Chardonnay grape bunch. 

History:

Chardonnay is believed to have originated in the Burgundy region of France, where it has been grown for centuries. The varietal was first documented in the village of Chardonnay in the 16th century, and it quickly spread throughout the region and beyond. Today, Chardonnay is grown in many countries around the world, including the United States, Australia, Italy, and South Africa.

Characteristics:

Depending on the region and winemaking style, Chardonnay can exhibit a wide range of aromas, including: citrus, apple, pear, peach, tropical fruit, vanilla, butter, and oak. These aromas can be influenced by factors such as climate, soil, grape ripeness, and oak treatment.

Acidity Level:

Chardonnay is typically a medium to high acidity wine, which helps to balance out the rich flavors and textures often associated with the varietal. However, the acidity level can vary depending on the winemaking style and region. For example, Chardonnays from cool climate regions like Chablis in Burgundy tend to be more acidic, while those from warmer regions like California can have lower acidity levels.

Tannin Level:

Chardonnay is a white wine varietal and does not contain any tannins, which are found in red wines. However, some Chardonnays may have a slight tannic structure from extended skin contact during fermentation or barrel aging.

Typical Alcohol Level:

Chardonnay typically has an alcohol level ranging from 12% to 14.5%, depending on the region and winemaking style. Chardonnays from cooler climate regions tend to have lower alcohol levels, while those from warmer regions can have higher alcohol levels.

Wine Styles

Did you know there are crisp and mineral-ly Chardonnays similar in flavor to a Sauvignon Blanc but with more body and richness?

]Several bottles of CHardonnay from Old and New WOrld sources. Center of image is glass of white wine surrounded by green grapes. 

Chardonnay is one of the most widely planted grape varieties in the world and produces a variety of white wine styles, ranging from crisp and refreshing to rich and full-bodied. It is grown in many countries and is a popular choice for winemakers due to its versatility and adaptability to different climates and soils.

Some of the flavors this versatile grape variety exhibits include:

  1. Buttery: Describes Chardonnays that undergo malolactic fermentation, giving them a creamy texture reminiscent of butter.
  2. Oaky: Refers to wines aged in oak barrels, imparting flavors of vanilla, caramel, and sometimes toast or spice.
  3. Crisp: Characterized by high acidity and a refreshing, zesty quality, often found in Chardonnays from cooler climates.
  4. Fruity: Highlights the wine’s fruit-forward aromas and flavors, which can range from citrus and apple to tropical fruits like pineapple and mango.
  5. Mineral: Describes Chardonnays with earthy or flinty undertones, often associated with wines grown in limestone or chalk soils.
  6. Full-bodied: Indicates wines with a rich and weighty mouthfeel, often accompanied by flavors of ripe orchard fruits and a long, lingering finish.
  7. Unoaked: Refers to Chardonnays that are fermented and aged in stainless steel or neutral containers, allowing the pure fruit flavors to shine without the influence of oak.
  8. Toasty: Describes wines with subtle notes of toasted bread or pastry crust, a result of aging in oak barrels or contact with oak alternatives.
  9. Balanced: Indicates a harmonious interplay of fruit, acidity, oak, and other elements, resulting in a well-rounded and enjoyable wine.
  10. Complex: Refers to wines with multiple layers of aromas and flavors, often evolving in the glass and revealing new nuances with each sip.

Chardonnays to Know

Here is an overview of the Chardonnay grape variety. Some of the most well-known examples include:

  • Chablis: A crisp and refreshing style of Chardonnay produced in the Chablis region of Burgundy, France.
  • White Burgundy: A rich and full-bodied style of Chardonnay produced in other parts of Burgundy, France, often aged in oak barrels.

  • Blanc de Blancs: If you’re a fan of elegant and crisp Champagne, Blanc de Blancs is your go-to style. This term, which means “white from whites,” refers to sparkling wine made exclusively from Chardonnay grapes. Chardonnay shines in this style, showcasing its vibrant acidity, citrus notes, and delicate floral aromas. Blanc de Blancs Champagnes are often associated with finesse, purity, and a refreshing mineral character.

  • California Chardonnay: A popular style of Chardonnay from California, often known for its ripe fruit flavors and oaky notes.

  • Australian Chardonnay: Known for its tropical fruit flavors and oak influence, Australian Chardonnay is a popular export.

Top 10 Producing Wine Regions:

Chardonnay is grown in many countries around the world, but some regions are particularly well-known for their Chardonnay production. Here are the top 10 producing wine regions, based on data from the International Organisation of Vine and Wine (OIV):

  1. France: France is the largest producer of Chardonnay, with over 44,000 hectares of vineyards dedicated to the grape variety. The majority of French Chardonnay is grown in the Burgundy region, with smaller plantings in Champagne, the Loire Valley, and other regions.
  2. United States: California is the largest Chardonnay producing state in the US, with over 40,000 acres of Chardonnay vineyards. Other states with significant Chardonnay plantings include Washington, Oregon, and New York.
  3. Australia: Australia is the third-largest Chardonnay producing country in the world, with over 23,000 hectares of vineyards. The majority of Australian Chardonnay is grown in South Australia and Western Australia.
  4. Italy: Italy has over 11,000 hectares of Chardonnay vineyards, with the majority of production coming from the Lombardy and Friuli-Venezia Giulia regions.
  5. Spain: Spain has over 7,000 hectares of Chardonnay vineyards, with the majority of production coming from the Catalonia region.
  6. South Africa: South Africa has over 7,000 hectares of Chardonnay vineyards, with the majority of production coming from the Western Cape region.
  7. Chile: Chile has over 6,000 hectares of Chardonnay vineyards, with the majority of production coming from the Casablanca and Limari Valleys.
  8. Argentina: Argentina has over 5,000 hectares of Chardonnay vineyards, with the majority of production coming from the Mendoza region.
  9. Germany: Germany has over 4,000 hectares of Chardonnay vineyards, with the majority of production coming from the Rheinhessen and Pfalz regions.
  10. New Zealand: New Zealand has over 3,000 hectares of Chardonnay vineyards, with the majority of production coming from the Hawke’s Bay and Marlborough regions.

Food Pairings

Chardonnay is a versatile white wine that can pair well with a variety of foods. Depending on the style of Chardonnay, it can range from light and crisp to rich and buttery, so the food pairing options can vary. Here are some general guidelines for pairing Chardonnay with food:

Seafood:

Chardonnay pairs well with a variety of seafood, including shellfish, white fish, and salmon. Lighter styles of Chardonnay (Chablis) pair well with shellfish, while richer styles (Oaked California Chardonnay) can stand up to more flavorful fish like salmon.

Poultry:

Chardonnay pairs well with chicken and turkey, especially when prepared with creamy sauces or rich herbs like thyme and rosemary.

Creamy sauces:

Chardonnay’s creamy texture and buttery notes make it an ideal pairing for dishes with creamy sauces, such as fettuccine Alfredo or creamy risotto.

Vegetables:

Chardonnay can also pair well with vegetable dishes, especially those roasted or grilled. It can complement the smoky flavors of grilled vegetables and contrast the sweetness of roasted vegetables. (Oaked Chardonnays)

Cheese:

Chardonnay pairs well with a variety of cheeses, including soft and creamy cheeses like brie and camembert (Chablis or buttery Chard), as well as harder cheeses like aged cheddar and gouda (use a fuller-bodied or an oakier version).

In general, it’s a good idea to match the weight and intensity of the food with the weight and intensity of the wine. For example, lighter dishes like salads and seafood pair well with lighter, crisper styles of Chardonnay, such as Chablis. Richer dishes like pasta with cream sauce and roasted meats pair well with richer, fuller-bodied styles like a California Chardonnay.

Conclusion

Chardonnay is a versatile white wine varietal that can exhibit a range of aromas and flavors depending on the region and winemaking style. It is typically a medium to high acidity wine with a moderate to full body and a typical alcohol level ranging from 12% to 14.5%. Whether you prefer a crisp, unoaked Chardonnay or a rich, buttery version aged in oak barrels, there is a Chardonnay out there for everyone to enjoy.

What’s YOUR Favorite Chardonnay? There Really Is Something for Everyone

Clueless about Chardonnay? Never Enjoy It? Discover Your First Love in Burgundy

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Clueless about Chardonnay? Never Enjoy It? Discover Your First Love in Burgundy

Clueless about Chardonnay? Never Enjoy It? Discover Your First Love in Burgundy

by | Apr 3, 2023 | Burgundy, France, Varietals, Wine Regions

Burgundy Chardonnays are some of the finest white wines in the world and are known for their complexity, elegance, and ability to age well. Chardonnay is a white grape variety that produces wines with a wide range of flavors, from light and crisp to rich and full-bodied. In Burgundy, Chardonnay is used to produce some of the finest and most sought-after white wines in the world.

Chardonnay wines from Burgundy are prized for their complexity, elegance, and ability to age well. They are typically made from grapes grown in the Côte d’Or region, which is located in the heart of Burgundy. This region is further divided into two sub-regions: the Côte de Beaune and the Côte de Nuits. The Côte de Beaune is particularly famous for producing Chardonnay wines of exceptional quality.

What makes Chardonnays from Burgundy Unique?

When comparing Burgundy Chardonnays to others around the world, there are several factors to consider:

  1. Terroir: Burgundy’s unique soil and climate, combined with centuries of winemaking tradition, give its Chardonnays a distinctive character and flavor profile. The region’s limestone and clay soils, coupled with its cool climate, result in wines that are minerally, crisp, and acidic, with notes of citrus, apple, and sometimes hazelnut. Chardonnays from other regions, such as California or Australia, may have a different flavor profile due to differences in climate and soil.
  2. Winemaking techniques: Burgundy winemakers have a long tradition of using oak barrels to age their Chardonnays, which can impart flavors of vanilla and toasted oak to the wine. Some winemakers in other regions, such as California, also use oak barrels, but may use different techniques or types of oak, resulting in wines with a different flavor profile.
  3. Ageability: Burgundy Chardonnays are known for their ability to age well, with some of the finest wines capable of aging for decades. This is due in part to the region’s cool climate, which allows for slow and even ripening of the grapes. Chardonnays from other regions may also be capable of aging well, but the aging potential may vary depending on factors such as winemaking techniques and grape variety.

Terroir

The soil in Burgundy is a mix of limestone and clay, which gives the Chardonnay grapes grown in the region a unique mineral character. The grapes are harvested by hand and then fermented and aged in oak barrels for several months. The oak barrels used in Burgundy are often made from French oak, which imparts a subtle vanilla flavor to the wine.

Tasting Notes

Chardonnay wines from Burgundy are known for their complexity and depth of flavor. They are typically dry, with notes of citrus, pear, apple, and sometimes peach. Some of the more full-bodied Chardonnays from the region may also have notes of honey, butter, and toasted oak.

Wine Classifications

One of the unique aspects of Chardonnay wines from Burgundy is that they can be classified by the vineyard or plot where the grapes were grown. This system is known as the “terroir” classification and it is based on the belief that the soil, climate, and other environmental factors of a particular vineyard can have a significant impact on the flavor and character of the wine.

For more on the Wine Classifications of Burgundy, please see France: Burgundy – Beautifully Complex Wines that are Incredibly Easy to Adore)

It’s important to note that the wine classifications in Burgundy can be complex and confusing, as some vineyards may have multiple classifications depending on the specific plot of land or the vintage of the wine. Additionally, different producers may have different interpretations of the classifications, leading to some variation in quality and style. However, understanding the wine classifications of Burgundy can help consumers navigate the region’s wines and appreciate the unique character and quality of the wines produced there.

Famous White Burgundies (Chardonnay)

Burgundy is famous for producing some of the world’s most exquisite Chardonnay wines. Here are some of the most famous Chardonnay wines of Burgundy and their regions/labels:

  1. Montrachet: This is arguably the most famous Chardonnay vineyard in Burgundy and is located in the Côte de Beaune sub-region. Montrachet is known for producing wines that are rich, complex, and full-bodied, with notes of vanilla, citrus, and honey. Some of the top producers of Montrachet include Domaine de la Romanée-Conti, Domaine Leflaive, and Domaine Ramonet.
  2. Meursault: This is another famous Chardonnay region in Burgundy, located in the Côte de Beaune sub-region. Meursault wines are known for their richness, complexity, and full-bodied character. They often have notes of ripe apple, pear, and hazelnut. Some of the top producers of Meursault include Domaine Coche-Dury, Domaine Roulot, and Domaine Comte Lafon.
  3. Puligny-Montrachet: This is a village in the Côte de Beaune sub-region of Burgundy that is famous for producing some of the finest Chardonnay wines in the world. Puligny-Montrachet wines are known for their elegance, minerality, and acidity. They often have notes of citrus, apple, and toasted oak. Some of the top producers of Puligny-Montrachet include Domaine Leflaive, Domaine Ramonet, and Domaine de la Romanée-Conti.
  4. Chassagne-Montrachet: This is another village in the Côte de Beaune sub-region that is famous for producing Chardonnay wines of exceptional quality. Chassagne-Montrachet wines are known for their richness, depth, and complexity. They often have notes of citrus, pear, and hazelnut, with a subtle mineral character. Some of the top producers of Chassagne-Montrachet include Domaine Ramonet, Domaine Marc Colin, and Domaine Bernard Morey.
  5. Corton-Charlemagne: This is a Grand Cru vineyard located in the Côte de Beaune sub-region of Burgundy that is famous for producing some of the finest Chardonnay wines in the world. Corton-Charlemagne wines are known for their complexity, depth, and richness. They often have notes of citrus, peach, and toasted oak. Some of the top producers of Corton-Charlemagne include Domaine Bonneau du Martray, Domaine Comte Senard, and Domaine Bouchard Père et Fils.

These are just a few examples of the famous Chardonnay wines and regions/labels of Burgundy. There are many other exceptional Chardonnays to discover in this renowned wine region.

Burgundy Chardonnays are distinct from Chardonnays produced in other regions of the world due to the region’s unique terroir, winemaking techniques, and ageability. However, there are many exceptional Chardonnays produced around the world, each with its own distinctive character and flavor profile.

Leave a Comment

Have you tried a Chardonnay from Burgundy? What did you think? Do you have a favorite? Not sure where to get started? Please leave a comment below…

Flavor: Sour – the Power of Acid to be Bold and Tangy

Flavor: Sour – the Power of Acid to be Bold and Tangy

by | Feb 3, 2023 | Flavor

Sourness is one of the basic tastes that our taste buds can detect. It is a complex flavor that can be found in many foods and beverages, including citrus fruits, vinegar, and sourdough bread. In this article, we’ll explore the essential components of sourness and provide tips on how you can enhance your appreciation of this unique and refreshing flavor.

Sour Essentials

The essential components of sourness are acids, which are molecules that can donate hydrogen ions (H+) in a solution. When we taste something sour, it is because our taste buds are detecting these hydrogen ions. Some of the most common acids found in foods and beverages include citric acid, acetic acid, and lactic acid.

Sourness can be perceived in different ways, depending on the concentration and type of acid. For example, a low concentration of citric acid can add a subtle tartness to a dish, while a high concentration of acetic acid can make a food or beverage taste puckeringly sour.

Perceiving Sourness

How can you notice sourness in food and beverages? Here are a few tips:

    •    Experiment with sour ingredients. Try adding lemon juice or     vinegar to your dishes to add a tangy, sour flavor.

    • Pair sour foods with sweet or savory flavors. Sourness can be a great complement to other flavors, such as sweetness or umami.

    • Pay attention to the texture of sour foods. The texture of a food can also affect how we perceive its sourness. For example, a smooth and creamy yogurt may taste less sour than a tangy, thick Greek yogurt.

    • Sip and savor sour beverages. When drinking sour beverages, such as kombucha or sour beer, take small sips and savor the complex and refreshing flavors on your tongue.

Sourness in Wine

In wine, sourness is one of the primary taste components and is usually referred to as acidity. Acidity is a crucial factor in the overall flavor profile of a wine, providing a crisp and refreshing taste that can balance out the sweetness of the fruit and the bitterness of the tannins.

The perception of acidity in wine is influenced by several factors, including the type of grape, climate, and winemaking techniques. Grapes grown in cooler climates tend to have higher acidity levels than those grown in warmer regions. Additionally, winemaking techniques such as malolactic fermentation can affect the level and type of acidity in the wine.

In wine tasting, the acidity is evaluated by assessing its level, balance, and intensity. A wine with high acidity will taste tart and tangy, while a wine with low acidity may taste flat or flabby. Acidity can also affect the mouthfeel of the wine, making it feel crisp and refreshing or sharp and astringent.

When pairing wine with food, acidity can play an important role in balancing out the flavors. A high-acid wine can cut through the richness of fatty foods, while a low-acid wine may be better suited to lighter, more delicate dishes.

Overall, sourness or acidity is a crucial component in the flavor profile of wine, and its perception can greatly impact the overall enjoyment of the wine.

Enhancing the Sour component in Food

If you want to enhance the sour component in your foods, there are several ways you can achieve this:

    1. Add acidic ingredients: One of the simplest ways to enhance the sourness of your food is by adding acidic ingredients such as lemon juice, vinegar, or citrus fruits like oranges, grapefruits, or limes. These ingredients can add a tangy and refreshing flavor to your food.
    2. Ferment your food: Fermentation is a process that breaks down the natural sugars in foods and creates lactic acid. This process can enhance the sourness of your food while also providing probiotics that are beneficial for gut health. Examples of fermented foods include kimchi, sauerkraut, and kefir.
    3. Use sourdough: Sourdough bread is made using a sourdough starter, which is a mixture of flour and water that has been fermented by wild yeast and bacteria. The fermentation process gives the bread a tangy, sour flavor that can enhance the sour component of your meal.
    4. Experiment with sour spices: Spices like tamarind, sumac, and amchur (dried mango powder) have a naturally sour flavor that can be used to enhance the sourness of your food. These spices can be added to marinades, dressings, or sauces to add a tangy flavor to your dish.
    5. Use sour fruits: Certain fruits like green apples, gooseberries, and sour cherries have a naturally sour flavor that can be used to enhance the sourness of your food. These fruits can be added to salads, sauces, or desserts to provide a refreshing and tart flavor.

By using these techniques, you can enhance the sour component in your foods and add a refreshing and tangy flavor to your meals.

Conclusion

Sourness is a unique and refreshing flavor that can add a lot of complexity to our meals and beverages. By experimenting with sour ingredients, pairing them with complementary flavors, and paying attention to texture, you can enhance your appreciation of this tart and tangy taste.

Bordeaux: Entre-Deux-Mers & Sauternes – Vibrant and Crisp vs Killer Lush White Wines

Bordeaux: Entre-Deux-Mers & Sauternes – Vibrant and Crisp vs Killer Lush White Wines

by | Jan 30, 2023 | Bordeaux, France, Wine Regions

In today’s post I am continuing on with Bordeaux and covering two of the smaller, but still important wine regions: Entre-Deux-Mers and Sauternes. While both regions are part of Bordeaux, they are geographically and climatically different, leading to unique wines and localized classification systems.

Entre-Deux-Mers

Entre-Deux-Mers is a wine region located in the Bordeaux region of France. Translated to mean “between two seas,” this region is located between the Garonne and Dordogne rivers. The Entre-Deux-Mers region is the largest appellation in Bordeaux, covering approximately 40,000 hectares.

Climate

The climate in Entre-Deux-Mers is relatively moderate, with mild winters and warm summers. This climate is suitable for a wide range of grape varieties, making it a diverse wine region. The soil in the region is composed of limestone, sand, and clay, which contributes to the diversity of the wines produced.

Grape Varietals

The primary grape varieties grown in Entre-Deux-Mers are Sauvignon Blanc, Sémillon, and Muscadelle for white wines, and Merlot, Cabernet Sauvignon, Cabernet Franc, and Malbec for red wines. Sauvignon Blanc and Sémillon are the most widely planted grape varieties in the region, with Sémillon being the most important grape for the production of sweet wines.

Wine Styles

White wines from the Entre-Deux-Mers region tend to be crisp, with notes of citrus and tropical fruits. These wines are typically unoaked and are fermented in stainless steel tanks to preserve the fresh fruit flavors. Red wines from the region are typically medium-bodied with notes of red fruits and spices. The tannins in the red wines are generally soft and rounded, making them approachable in their youth.

Local Wine Classification System

The local wine classification system in Entre-Deux-Mers is based on the quality of the grapes and the winemaking techniques. The highest level of classification is “Graves Supérieures,” which is reserved for white wines made from hand-picked grapes that have been aged in oak barrels for at least six months. These wines are typically full-bodied with complex flavors and aromas of honey, vanilla, and toast.

The second level of classification is “Graves,” which is reserved for white wines made from hand-picked grapes that have not been aged in oak barrels. These wines are typically crisp and fresh, with notes of citrus and tropical fruits.

The third level of classification is “Entre-Deux-Mers,” which is used for both red and white wines. These wines are typically lighter in style, with bright fruit flavors and soft tannins.

Sub-regions

In addition to the local classification system, there are several sub-regions within the Entre-Deux-Mers appellation. These sub-regions include the areas around the towns of Cadillac, Loupiac, and Sainte-Croix-du-Mont, which are known for their sweet wines made from Sémillon grapes affected by noble rot.

The Entre-Deux-Mers wine region is a diverse and exciting area located in Bordeaux, France. With a moderate climate and a range of soil types, the region is capable of producing a wide range of grape varieties. The local wine classification system and sub-regions within the appellation contribute to the diversity of the wines produced. Whether you prefer crisp white wines or medium-bodied reds, the Entre-Deux-Mers region has something to offer for every wine lover.

Sauternes

Sauternes is known for producing some of the most famous and expensive sweet wines in the world. Sauternes is located in the southern part of the Bordeaux region, along the left bank of the Garonne river.

Climate

The climate in Sauternes is unique and plays a significant role in the production of the region’s sweet wines. The area is prone to morning fog, which creates a microclimate that is conducive to the development of Botrytis cinerea, also known as noble rot. This fungus attacks the grapes, causing them to shrivel and concentrate the sugars and flavors, resulting in the production of sweet wines.

Grape Varietals

The primary grape variety used in the production of Sauternes wines is Sémillon, with smaller amounts of Sauvignon Blanc and Muscadelle also used. Sémillon is the dominant grape variety due to its susceptibility to noble rot and its ability to maintain acidity levels while developing high sugar levels. Sauvignon Blanc is used for its acidity and Muscadelle for its aromatics.

Local Wine Classification System

The local wine classification system in Sauternes is based on the perceived quality of the wine, and it is different from the classification system used in other Bordeaux regions. The wines are classified into one of five levels, ranging from Premier Cru Supérieur to Deuxième Cru.

Chateau D’Yquem is world famous and was the only wine to be awarded Premier Cru Supérieur (“Superior First Growth”) in the Classification of 1855 for Sauternes. (see Bordeaux: Left Bank for full description of the Classification of 1855)

In addition to the local classification system, there are several sub-regions within the Sauternes appellation. These sub-regions include the areas around the towns of Barsac and Bommes, which are known for their sweet wines made from Sémillon grapes affected by noble rot.

Wine Styles

wines are typically golden in color, with aromas of honey, apricots, and tropical fruits. On the palate, they are rich and full-bodied, with a luscious sweetness balanced by a high acidity. These wines are often enjoyed as a dessert wine or paired with rich, creamy cheeses.

Sauternes is a unique and prestigious wine region known for producing some of the most famous sweet wines in the world. The microclimate in the region, which creates the ideal conditions for the development of noble rot, is essential to the production of these wines.

The use of Sémillon as the dominant grape variety, along with smaller amounts of Sauvignon Blanc and Muscadelle, adds complexity and balance to the wines. The local wine classification system and sub-regions within the appellation contribute to the diversity of the wines produced. If you are a fan of sweet wines, a bottle of Sauternes is a must.

Conclusion

We have covered two regions within Bordeaux – Entre-Deux-Mers and Sauternes. Both regions feature Semillon. Entre-Deux-Mers offers crisp white wines while Sauternes is the gold standard for Semillon affected by botrytis, or noble rot.

Both of these areas in Bordeaux offer wines worth trying and even cellaring (in the case of Sauternes).

Please leave a comment below if you’ve had a chance to try any of the wines from these two regions and tell us about your experience.

How To Make Your Own Delectable Butter: A Simple and Tasty Recipe

How To Make Your Own Delectable Butter: A Simple and Tasty Recipe

by | Jan 27, 2023 | Foundations, Recipes

Flavor Foundation: Making Butter

Just over a year ago I discovered the joys of making my own butter. What makes this a little unusual is that I began making my own cheeses nearly 15 years ago.

Last year, we had just moved to North Carolina and happily discovered a local farmers market that not only offers fresh produce, but fresh seafood and local dairy products. I was (and still am) in heaven! Did I mention they are open nearly year ‘round??

That first day I brought home cream. I had to scoop out the solid cream from the top of the old-fashioned milk bottle in order to make it pour. I mentioned this to my Dad over the phone and he longingly reminisced about receiving bottles like that daily when he was growing up on the family farm in South Dakota back in the 40’s and 50’s. I knew this was definitely something really special.

As a cheesemaker, I had searched high and low for years for milk products that were as close to untouched as possible. The only other experience I’ve had like this were the years we lived next door to wonderful friends who raised goats and we were able to get a little of the milk to make chevre. This new-found cream was like liquid gold!

I was strictly Keto at the time so I had initially bought the cream as an ingredient to replace milk. I had recently purchased Joshua Weissman’s new cookbook, so I decided to try my hand at making butter.

Now I know there are several cool new products on the market for using hand-crank style butter churns, but I assure you this method is so much easier.

All you need to make butter is a food processor (or a blender can work as well), cream and some water. You also need about 10-15 minutes. I’m not kidding. It’s that easy.

I have also tested this recipe with standard grocery store cream and it works every bit as well, but it does yield slightly less butter as there are fewer cream solids in the overall product.

So let’s get started.

Equipment you’ll need:

 

    • Food Processor

 

    • Measuring Cup for Water

 

    • Fine Mesh Sieve

 

    • Butter Muslin * optional but super helpful

 

    • Spatula

Ingredients:

 

3-½ Cups Whole Cream

2 Tablespoons Filtered Water (regular water will work, but use your fridge water if you have a filter)

2 Teaspoons Salt *optional

Steps for Recipe:

 

(see Notes)

  1. Pour the cream into the Food Processor

2.  Run for 4-6 minutes, until the solids separate from the liquid (You’ve just made butter and buttermilk)

3.  Drain solids in a fine mesh strainer

4.  Place back into Food Processor

5.  Add Cold, Filtered Water

6.  Run for another 1-2 minutes

7.  Drain solids in strainer or using Butter Muslin

8.  Place in bowl and add Salt, if desired

9.  Shape the butter into a block or roll and store it in the fridge until ready to use

Tips

Watch to see when the butter separates from the liquid in your food processor. You don’t need to overmix. I usually achieve butter at 4 to 4-½ minutes in the food processor. Some creams will take closer to the 6 minute mark.

You can knead the butter at the end, or when adding salt, to work out any additional liquid that may still be in your butter. 

If you leave your butter out and liquids start to form, simply pour it off. There’s no harm either way, but aesthetically you may want to remove it.

Storage

Butter can be stored in the refrigerator for at least one week. I store mine in a glass container with an airtight lid and mine stays fresh for closer to a month (if we don’t eat it all before then!)

Butter can be stored in the freezer for a few months – if you can wait that long!

Benefits

Making butter at home is a simple and rewarding process that can result in a delicious and nutritious product that you can enjoy with your meals. Whether you’re a seasoned home cook or just starting out, making your own butter can be a fun and satisfying experience that allows you to connect with your food in a deeper way. 

There are several things that are so worth the time and effort to make yourself. Butter is definitely one of them. Use the best cream you can afford. If you want to save it for special meals or occasions, it stores well in the freezer. In a future post, I will show you how to take the butter and make it into some Flavor-full Compound Butters.

 So let’s consider all of the benefits of making butter at home, including its freshness, control over ingredients, health benefits, cost-effectiveness, and fun factor.

Freshness: One of the primary benefits of making butter at home is its freshness. Store-bought butter is often made from cream that has been pasteurized, homogenized, and shipped long distances, which can result in a less fresh and less flavorful product. When you make your own butter, you can use fresh cream that has not been pasteurized or homogenized, resulting in a delicious and fresh-tasting product that can’t be matched by store-bought butter. Additionally, making butter at home allows you to use cream from grass-fed cows, which can result in a butter that is higher in nutrients and healthier for you.

Control over ingredients: When you make your own butter, you have complete control over the ingredients you use. You can choose to use high-quality cream from grass-fed cows, which can result in a butter that is higher in nutrients and healthier for you. You can also add your own flavors and seasonings to create a unique and personalized taste. For example, you can add herbs, spices, or even honey to your butter to create a flavored butter that can be used in a variety of dishes.

Health benefits: Grass-fed butter is a good source of healthy fats and nutrients, such as vitamin K2, which is important for bone and heart health. When you make your own butter using grass-fed cream, you can be sure that you are getting a high-quality product that is not only delicious but also good for you. In addition, making your own butter at home allows you to control the amount of salt and other additives that are added to the butter, which can help to reduce your overall sodium intake.

Cost-effective: Making your own butter can be a cost-effective alternative to buying high-quality butter at the grocery store, especially if you have access to fresh cream at a reasonable price. While it may seem daunting to make your own butter, it is actually quite simple and requires only a few ingredients and a bit of time. Plus, the end result is a delicious and nutritious product that can be used in a variety of dishes, from baked goods to savory dishes.

Fun and satisfying: Making butter from scratch can be a fun and satisfying experience that allows you to connect with your food in a deeper way. It’s a great activity to do with friends or family, and the end result is a delicious and nutritious product that you can enjoy. 

It doesn’t take long at all, and making butter can definitely uplevel your Flavor game. I absolutely make my own butter every few weeks to make sure I always have some on hand.

How To Make Your Own Delectable Butter: A Simple and Tasty Recipe

Make homemade butter using cream, water and salt* (optional)!
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Prep Time 15 minutes
Course Flavor Foundation
Servings 32 tblsp
Calories 89 kcal

Equipment

  • Food Processor Could also use blender or mixer
  • Liquid Measuring Cup
  • Fine Mesh Strainer
  • Spatula
  • Butter Muslin Optional

Ingredients
  

  • 3.5 c Cream
  • 2 tbsp Water
  • 2 tsp Salt

Instructions
 

  • Pour the Cream into the Food Processor
  • Run for 4-6 minutes, until the solids separate from the liquid (You’ve just made butter and buttermilk)
  • Drain solids in a fine mesh strainer
  • Place back into Food Processor
  • Add Cold, Filtered Water
  • Run for another 1-2 minutes
  • Drain solids in strainer or using Butter Muslin
  • Place in bowl and add Butter, if desired
  • Shape the butter into a block or roll and store it in the fridge until ready to use

Notes

Tips

Watch to see when the butter separates from the liquid in your food processor. You don’t need to overmix. I usually achieve butter at 4 to 4-½ minutes in the food processor. Some creams will take closer to the 6 minute mark.
You can knead the butter at the end, or when adding salt, to work out any additional liquid that may still be in your butter. 
If you leave your butter out and liquids start to form, simply pour it off. There’s no harm either way, but aesthetically you may want to remove it.

Storage

Butter can be stored in the refrigerator for at least one week. I store mine in a glass container with an airtight lid and mine stays fresh for closer to a month (if we don’t eat it all before then!)
Butter can be stored in the freezer for a few months - if you can wait that long!

Nutrition

Serving: 1tbspCalories: 89kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 29mgPotassium: 29mgSugar: 1gVitamin A: 383IUVitamin C: 0.2mgCalcium: 18mgIron: 0.03mg
Tried this recipe?Let us know how it was!