Rombauer Chardonnay

Rombauer's California Chardonnay is bottled at 14.5% ABV, which is high for the grape and shapes how it drinks. Chardonnays at that strength usually show a full, rounded body and a warm, weighty mid-palate. The style leans toward ripe orchard and tropical fruit, such as baked apple, pear, and pineapple. Barrel fermentation or oak aging often adds butter, vanilla, and toasted-nut notes. Expect low tannin, since this is a white wine. Structure comes from a creamy texture backed by moderate acidity, and the finish tends to run long and soft. The reference copy describes it as rich and creamy with a balance of fruit and acidity, which fits that profile. With the alcohol and texture in mind, serve it at about 50 to 55°F. Straight from a cold fridge it will taste tight and flat, and the oak and fruit open up only as it warms. Pull it out of the fridge about 20 minutes before pouring, or chill it for roughly two hours from room temperature. Decanting isn't necessary. If the bottle seems closed in at first, a few minutes in a wide-bowled white wine or Chardonnay glass will let it open, and the larger surface area also gives the aromas room. A standard white wine glass works, but a bowl with some width suits an oaked style like this better than a narrow flute-shaped glass. Food pairings follow the richness. Roast chicken with pan juices, lobster or crab with drawn butter, seared scallops, and pasta in cream or butter sauces all have enough fat and sweetness to match the wine's body. Soft cheeses such as brie, and mild washed-rind or Gruyère-style cheeses, also work well. Corn-based dishes and mushroom risotto suit the toasty, buttery side. Avoid very spicy or heavily acidic dishes, such as vinaigrette-heavy salads, because they will overpower a wine with this much weight and warmth. This is best treated as a drink-now bottle. Most California Chardonnays in this style are made for enjoyment within a few years of release, and the fruit is at its freshest then. If you keep it, store it on its side in a cool, dark place at a steady temperature. Don't count on it gaining complexity with long cellaring, because the ripe fruit and oak tend to fade before they develop in any interesting way.