Rombauer Recipe

Chill the bottle

If the Rombauer Chardonnay is not already chilled, prepare an ice bath: fill a bucket or large bowl with ice and cold water (about 4 cups ice and 1 liter cold water). Submerge the bottle for 10–15 minutes to quickly chill to serving temperature (about 48–52°F / 9–11°C). For a slower chill, place the bottle in the refrigerator for 2–3 hours.

Once chilled, remove the bottle from the ice bath or refrigerator. Wipe the bottle dry to remove any condensation.

Open the bottle carefully: cut the foil below the lip, wipe the top clean, then insert a corkscrew and remove the cork. For a screwcap, twist open and wipe the rim.

Pour a small taste into one glass and sniff/taste to ensure the wine is fine (no cork taint or off aromas).

Pour the wine into white wine glasses, filling each to about one-third full (roughly 120–150 ml per glass) to allow room for aromas.

Set out 4 chilled white wine glasses. If desired, place a thin lemon slice on the rim or float a small slice in each glass for a light citrus accent. This is optional — Rombauer Chardonnay is typically enjoyed without garnish so its creamy, buttery character shines.

Serve the glasses immediately after pouring so guests can enjoy the wine at its ideal temperature.

If serving food, arrange the sliced sourdough or baguette on a board alongside the soft cheeses. Spoon cheeses onto slices or let guests assemble.

Prepare or warm seafood: for shrimp cocktail, chill cooked shrimp and serve with cocktail sauce; for grilled scallops, sear scallops in a hot skillet with a little butter for 1–2 minutes per side until golden and opaque. Serve immediately alongside the wine.

Pair small bites with the Chardonnay: buttery, creamy, or lightly seasoned seafood and soft cheeses complement Rombauer’s rich, oaky style.