Wine can display a range of textural qualities – from sharp and acidic to round and creamy. Creaminess in wine is produced by certain winemaking techniques that impart a rich, round, viscous mouthfeel. Wines that are described as “creamy” are often higher in alcohol and residual sugar. They tend to be more full-bodied whites or bold reds. The creaminess comes from barrel aging, malolactic fermentation, yeast contact, sur lie aging, and cold stabilization. Not all wines undergo these processes, so creamy texture is found primarily in certain styles of Chardonnay, Viognier, Chenin Blanc, Pinot Gris for whites and Merlot, Cabernet Sauvignon, Pinot Noir, and Syrah for reds. To understand what makes a creamy wine, let’s explore some key winemaking methods.
What Causes Creaminess in Wine?
There are several winemaking techniques that can impart a luscious, round, creamy mouthfeel to wines:
1. Barrel Aging
One of the most influential techniques is barrel aging. Oak barrels interact with the wine in multiple ways to increase body and soften sharp edges.
First, oxygen permeates the porous oak and reacts with compounds like tannins and anthocyanins to form long chain polymers. These polymers increase the wine’s viscosity, enhancing the creamy texture.
Next, the natural enzymes and sugars in the oak breakdown complex compounds and liberate substances like vanillin to add a smooth, velvety texture.
Finally, evaporation through the wood concentrates the remaining wine, raising the glycerol, alcohol, and sugar – all of which contribute to a richer mouthfeel.
For premium red wines like Cabernet Sauvignon and oaked Chardonnay, extended time in oak barrels is key to developing the desired creamy texture.
2. Malolactic Fermentation
Malolactic fermentation (or malolactic conversion) is a process that typically follows primary alcoholic fermentation. In malolactic fermentation, bacteria convert the sharp malic acid into softer, rounder lactic acid. This decreases overall acidity while moderating harsh edges. The process adds body and creaminess.
Malolactic fermentation happens naturally in most red wine vinification and is encouraged in many white wines like buttery Chardonnay. The lowered acid softens red wine tannins and creates a smooth, mellow mouthfeel. In whites, it imparts the creamy quality characteristic of barrel-aged Chardonnay.
3. Yeast Contact
Leaving wine in contact with the yeast lees (or spent yeast cells) after fermentation also enhances creaminess.
As the yeast autolyzes (self-destructs), it releases mannoproteins into the wine. These compounds help stabilize color in reds and build body and viscosity. Sur lie aging leads to rounder, fuller wines.
Extended lees contact is used in making Champagne and other sparkling wines. The yeast interaction develops toasted, biscuity notes and a creamy mousse. Still white wines like Chardonnay also undergo lees aging for added body and smoothness.
4. Cold Stabilization
Cold stabilizing white wines before bottling achieves protein and tartrate stability. This process encourages precipitation of excess tartaric acid crystals and insoluble proteins.
Removing these compounds not only stabilizes the wine, but it also diminishes astringency and bitterness. The result is a smoother, rounder, creamier mouthfeel.
The wine is chilled to near freezing temperatures for 1-2 weeks which forces the precipitates to form and settle out. The clear wine is then racked off while the lees remain behind.
5. Sur lie Aging
Sur lie aging involves leaving the wine in contact with the lees or sediment for a period after fermentation. As the lees interact with the wine, they break down and release mannoproteins and polysaccharides. This adds viscosity and body, enhancing the creamy texture.
The process is used widely in premium barrel-aged Chardonnay and Pinot Gris. It builds texture and adds notes of biscuit, brioche, and nuts. Sur lie aging for at least 3-6 months is key to developing serious, complex creamy whites.
White Wine Styles Known for Creaminess
Based on the winemaking techniques that build texture and body, certain white wine styles are known for their creamy qualities:
Oaked Chardonnay
This quintessential creamy white undergoes malolactic fermentation and extended lees contact during barrel aging. California Chardonnay results in especially bold, buttery, oaky wines with vanilla notes. French examples from Burgundy are more refined but still showcase the varietal’s signature creaminess.
Viognier
The grape itself exhibits lush fruit flavors of apricot and peach and naturally high alcohol. Barrel aging adds hints of butterscotch and increases viscosity. Viognier is luxuriously smooth and rounded on the palate.
Chenin Blanc
Loire Valley Chenin Blanc offers roundness from malolactic fermentation and slight residual sugar. Top examples from Vouvray develop rich honeyed character and plush body with bottle age. South African styles highlight Chenin’s creamy oxidative potential.
Pinot Gris
As a mutation of Pinot Noir, Pinot Gris offers greater body and alcohol than many whites. Barrel-fermented examples take on round creaminess from lees aging. Alsace Pinot Gris highlights the grape’s lushness.
Sparkling Wines
From value Prosecco to luxury vintage Champagne, traditional method sparkling undergoes second fermentation in bottle and extended lees contact. This creates those creamy, toasty bubbles and a rich elegant mousse.
| White Wine | What Makes it Creamy |
|---|---|
| Oaked Chardonnay | Malolactic fermentation, barrel aging, sur lie aging |
| Viognier | High natural alcohol, barrel aging |
| Chenin Blanc | Malolactic fermentation, residual sugar |
| Pinot Gris | Greater body, barrel aging, lees contact |
| Sparkling Wines | Second fermentation, extended lees aging |
Red Wine Styles Known for Creaminess
For red wines, creaminess comes from barrel aging, malolactic fermentation, and news contact during maturation:
Merlot
Merlot is all about smooth, velvety tannins even in its youth. But barrel aging further softens the palate and enriches the body. Merlot’s lush plummy fruit gains creamy vanilla and mocha hints when oak-aged.
Cabernet Sauvignon
Powerful and tannic in its youth, Cabernet Sauvignon is transformed by time in oak. Years in barrel soften the strong tannic grip, allowing the velvety texture to shine. Layered blackcurrant and cedar flavors take on a creamy dimension.
Pinot Noir
The thin-skinned Pinot Noir grape lends itself to a silky texture. Cool climate examples highlight its delicate berry flavors, while warmer regions produce fuller-bodied, rounder wines. Barrel aging adds spice and polish.
Syrah
Whether earthy Old World Syrah or rich Aussie Shiraz, this variety offers weight and structure. Barrel aging softens its chewy tannins, unlocking creamy dark fruit notes. The very best are concentrated and seamless.
Zinfandel
Ripe, jammy Zinfandel is known for being big and bold. But refined examples from old vine sites offer balance alongside the intensity. Integrated oak aging provides a touch of velvety creaminess to complement the brambly fruit.
| Red Wine | What Makes it Creamy |
|---|---|
| Merlot | Barrel aging, soft tannins |
| Cabernet Sauvignon | Extended barrel aging |
| Pinot Noir | Silky texture, barrel influence |
| Syrah | Barrel aging softens tannins |
| Zinfandel | Oak aging provides velvety component |
Other Factors Affecting Creaminess
In addition to winemaking techniques, a wine’s inherent characteristics and other external factors can influence perceived creaminess:
Ripeness Level
Overripe grapes produce wines higher in sugar and alcohol – both of which add palate weight and viscosity. The riper the fruit, the fuller-bodied and richer the wine.
Growing Region
Warm regions with plenty of sunlight yield grapes with riper fruit flavors and higher sugar levels, resulting in more unctuous, creamy wines. Cooler regions make lighter, crisper styles.
Vintage Conditions
Years with warmer, drier growing seasons produce riper grapes and more concentrated, creamy wines. Cool, wet vintages make lighter bodied, higher acidity wines.
Winemaker’s Style
The winemaker decides when to harvest and how long to ferment and age the wine. These choices ultimately shape the style from lean and tart to decadent and creamy.
Pairing with Food
The compatibility of the wine with accompanying foods can bring out or dampen perceived creaminess. Creamy wines pair well with creamy dishes, complementing the luscious mouthfeel.
Conclusion
A creamy texture is a highly desirable quality in premium wines of many styles. Winemakers employ various techniques during vinification to build lush mouthfeel and supple tannins. Barrel aging, lees contact, and malolactic fermentation gently soften structural components and develop rich, round texture and body. Concentrated fruit flavors, ample oak and alcohol further add to the perception of creaminess. When evaluating wines, acidity, alcohol, fruit expression, and structural texture all contribute to a creamy drinking experience. The world’s most elegant wines strike a perfect balance between lush fruit, vibrant acidity, well-integrated oak and silky smooth tannins. Their deftly blended elements create a sublime creamy character that is irresistible in the glass.