Less pricey alternative to Rombauer Chard?

[Robin Garr]

A colleague's husband brought home a bottle of Rombauer Chardonnay, and she loved it ... until checking the price tag. Now they've asked me for advice: Is there any Chard that even remotely approaches the Rombauer style at a more approachable price?

I'm not much of a Chard fanatic and frankly don't even know where Rombauer falls on the lean-to-spoofy spectrum, but hoping some of you can give me a suggestion or two to pass along.

Rombauer is pretty extreme on the buttery oak side of the spectrum, from my one memory of tasting years ago. KJ would probably be the easiest to find. But I think things like Cupcake or the oak-chip Aussies would be in same vein, though maybe not as big.

This is my wife's area. She said that the Ravenswood is her go to for this style. It runs $10-$12 here. If that's not enough oak, then she said try the Hess Select.

That's easy.

Pour a glass of any California Chardonnay, as cheap as you want it.

Add one spoonful of vanilla extract, a pat of "I Can't Believe It's Not Butter!"' and stir until thoroughly blended.

And there you have it.

[Robin Garr]

That's easy.

Pour a glass of any California Chardonnay, as cheap as you want it.

Add one spoonful of vanilla extract, a pat of "I Can't Believe It's Not Butter!"' and stir until thoroughly blended.

And there you have it.

I'm not rude enough to tell my friend that, Hoke.

You might give the Ferrari-Carano Chards a try. In the past I liked the Emilia Cuvee which is lighter on the oak but I don't see it listed currently. Both the Ferrari-Carano Reserve Chardonnay (Carneros) and the Ferrari-Carano Sonoma County Chardonnay mention words like caramel and buttery in the descriptions.

That's easy.

Pour a glass of any California Chardonnay, as cheap as you want it.

Add one spoonful of vanilla extract, a pat of "I Can't Believe It's Not Butter!"' and stir until thoroughly blended.

And there you have it.

I'm not rude enough to tell my friend that, Hoke.

Oh, I know you're not, Robin.

When I did my famous "Chardonnay Global Tasting"---otherwise known as the Chardonnay Death March---the Rombauer was one of the two I used as the obligatory oak/butter bombs. The other was the Beringer Private Reserve. But that doesn't help with the expense, sadly. And even the Beringer has changed and lightened up considerably since the winemaker changed.

Now Ed Sbragia is doing the Sbragia Family Reserve wines...he bought the old Lake Sonoma property just beneath the dam in the north end of Dry Creek Valley. Don't know what his chard goes for but he made a point of the fact that he continued to do that style of chardonnay there, so in terms of profile I expect it will still be a good alternative. If it is significantly less expensive than Rombauer that would be the one I'd put my money on.

J Lohr’s Chardonnays might be a good alternative.

Salute

We sell a great deal of Rombuaer chard, especially to our women customers. Now how do I continue my comment here without insulting someone? To each his own!

When it comes to wine for beavers, I think Rombauer is in a class by itself, oak wise..Some of the KJ chards, once you get above the Vintners Reserve level, might qualify.

That's easy.

Pour a glass of any California Chardonnay, as cheap as you want it.

Add one spoonful of vanilla extract, a pat of "I Can't Believe It's Not Butter!"' and stir until thoroughly blended.

And there you have it.

I was going to suggest a visit to the ice cream aisle. But that would make me a member of the "elitist anti-flavor brigade".

I think Mrs Richardson's butterscotch sauce, if properly diluted, would be a fine stand in at only $2.49 per "bottle"

[Jenise]

When it comes to wine for beavers, I think Rombauer is in a class by itself, oak wise..Some of the KJ chards, once you get above the Vintners Reserve level, might qualify.

IVe read that kj has backed off the oak. The J Lohr suggestion is good, while recognizing that Rombauer is pretty out there on an edge by itself for concentration, oak, low acid and extraction.

[Robin Garr]

I've read that kj has backed off the oak. The J Lohr suggestion is good, while recognizing that Rombauer is pretty out there on an edge by itself for concentration, oak, low acid and extraction.

Yeah, I was afraid that might be the case.

This is an interesting case study, though. My friend is older, affluent, sophisticated, loves good food and wine but isn't by any means a foodie or wine geek. She knows what she likes, and she and her husband liked the Rombauer. I think there's a lesson for all of us as wine educators in knowing when it's appropriate to try to evangelize for the Anti Flavor Elitists (of which I am a proud member), and when to simply answer the question.

I know Hoke and Brian just meant to be funny, and yes, I chuckled too. But given that we're in the practice of shooting down snobbery around here, it's probably well to recognize it when we (yeay, me too ) do it. (I'm posting this to you, Jenise, because you didn't do it.)

[Jenise]

Robin, since I posted that recco to you, I did think of one wine that might be considered Rombauer-ish, and that's the Mer et Soleil made by Caymus' Chuck Wagner somewhere north of Santa Barbara. Both wines are very cocktail-ish in style, with almost too much personality for any food except corn on the cob, a pairing that the Anti Flavor Elitists I know agree is strangely wonderful. Unfortunately, though, it's priced like the Rombauer so that's of no help to your friends.

[Robin Garr]

Unfortunately, though, it's priced like the Rombauer so that's of no help to your friends.

When I saw "Chuck Wagner," I wondered about that. Thanks, though, Jenise!

But given that we're in the practice of shooting down snobbery around here

I must have missed that...

[Robin Garr]

I must have missed that...

We try.

Mea culpa mea culpa.



My only defense is that the white wines I like are CHEAPER than Rombauer.

[Robin Garr]

My only defense is that the white wines I like are CHEAPER than Rombauer.

Me too, Michael! I don't drink much Chard at all. I'm not trying to be all prissy here, either. I guess I was just conscious of the issue because when my friend left a message asking about the "cheaper Rombauer," my first instinct was to respond with a little Anti Flavor Elite evangelism. Luckily, I thought better of it and realized that this wasn't the time or the place; but as a result, it was on my mind.

Plus, Hoke's jokes were REALLY ancient.

Plus, Hoke's jokes were REALLY ancient.

At least those jokes age better than Rombauer Chardonnay. (Sorry Robin, you're throwing out a softball over the plate. )

What about a Rombauer Chardonnay with significant age on it?