butter bomb

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English

Noun

butter bomb (plural butter bombs)

  1. (informal) A wine in which diacetyl is deliberately promoted in order to impart a buttery flavour.
    • 1997, Jason Brandt Lewis, “TN: Hyatt Vineyards, WA”, in alt.food.wine (Usenet):
      ...this wine has the structure for another 1-3 years of aging. Classic WA Chardonnay, great with food, but not the typical "butter bomb" from California (thankfully!).
    • 2005, Maureen Christian Petrosky, The Wine Club:
      ...between $4 and $5 a bottle, you can't go wrong with those big butter-bomb styles.
    • 2007, DaleW, “TN: Charity tasting: Stony Hill, '68 Taurasi,76Prum, '78 Barolo,'00 CSH, more”, in alt.food.wine (Usenet):
      1981 — for a wine that saw no malo, this is a butter bomb. Butter over baked apple pie, despite fullness there is good crispness, my favorite of night.
    • 2007, Christina Melander, Janis Miglavs, Pacific Northwest: the Ultimate Winery Guide:
      ...transforms it into a butter bomb. Northwest wine-makers tend to craft lean, crisp versions with more apple than tropical fruit notes...
    • 2007, Philip Goldsmith, Moon Northern California Wine Country:
      The result is a creamy, fruit-driven wine that is by no means a butter-bomb.
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