Chardonnay

It may also be that a lot of American Chardonnay is put through a Malo Lactic fermentation (converts malic acid to lactic acid) which imparts the "Buttery" taste to the wine. Chardonnay is a grape that has less acid than most white varieties and therefore is more likely to undergo a natural Malo Lactic fermentation regardless of whether it is added or not. I think it is for this reason that a lot of winemakers perfer to go ahead and innoculate with Malo Lactic culture so they can control that which will probably occur naturally anyhow.

There is, however, a way to prevent this malo lactic fermentation and that is to increase the acidity prior to fermentation and to keep a close eye on it as the process continues so the pH does not get too high and create conditions right for malo lactic to occur. I am an amateur winemaker and when I make my own Chardonnay I keep the pH below 3.5 and the free SO2 levels around the 50ppm range. I also use no oak and ferment in glbutt carboys (the industry uses stainless steel for their unoaked wines) This results in a very dry, crisp Chardonnay that allows the fruit flavor to come through without being masked by oak or the "buttery" taste.

I think more and more people are coming around to the non oaked - non malo lactic Chardonnay and I expect more to be made in this manner. I can not tell you which wineries use this approach right now because I make almost all the wine I drink.