As an expert sommelier and brewer, I have had the pleasure of tasting and analyzing numerous Chardonnays, including Rombauer. When it comes to Rombauer Chardonnay, the term “buttery” is often used to describe its flavor profile. However, I must emphasize that taste is subjective and can vary from person to person.
In my personal experience, Rombauer Chardonnay does possess a certain creaminess and richness that can be reminiscent of butter. It exhibits a smooth and rounded texture on the palate, with flavors that are often characterized as luscious and full-bodied. The wine undergoes a combination of fermentation in oak barrels and malolactic fermentation, which contributes to its characteristic creamy mouthfeel.
That being said, it is important to note that the term “buttery” is not meant to imply a dense or heavy quality in the wine. While Rombauer Chardonnay is indeed creamy, it is balanced by vibrant acidity and a good level of freshness. This balance prevents it from becoming overly buttery or cloying.
It is also worth mentioning that the perception of butteriness can be influenced by serving temperature. If the wine is too cold, the buttery characteristics might be less noticeable, while a slightly warmer serving temperature can enhance these flavors. I recommend experimenting with different serving temperatures to find the ideal balance for your personal taste preferences.
Ultimately, whether you perceive Rombauer Chardonnay as buttery or not will depend on your individual palate and preferences. I encourage you to try it for yourself and form your own opinion. It is always fascinating to explore the nuances of wine and discover how different individuals perceive flavors in their own unique way.