As a Wine Lover and Guest I appreciate this video! Will the Somm Certification Course ever be provided for wine enthusiasts versus actual restaurant Sommeliers? I hope to get to your restaurant one day! (From Castle Rock). Thank you for this video!
Would you feel comfortable telling examples of a Raumber "clone". Also looking out for a California Chardonnay that is unoaked with some malo influence. (I will certainly but my rep to work if things normalize again restaurants in my area reopen).
Hi Cynthia, The style made popular with Rombauer is heavy malo and ample oak. I believe its 1/3 new for 9 months. This gives the high diacetyl or buttery flavor and texture and lots of nuttiness from the oak. While much of the fruit is from cooler Carneros, the acid is rather muted. This popcorn butter character has been sought after (mostly by Americans) and can be seen in the extreme with wines like Butternut and to a lesser extent with the Gen 5 Chards. Usually malo naturally happens when in barrel so finding malo and no oak is a bit trickier but certainly not impossible. Oregon tends to go soft to none on oak if you're looking from domestic ones. Hope that helps.
@@winebeerspirits Thank you for your detail response (I have a firm grasp on how malo work and methods of production with Rombauer). I will check out Butternut and Gen 5. Thanks again.
As a Wine Lover and Guest I appreciate this video! Will the Somm Certification Course ever be provided for wine enthusiasts versus actual restaurant Sommeliers? I hope to get to your restaurant one day! (From Castle Rock). Thank you for this video!
Would you feel comfortable telling examples of a Raumber "clone". Also looking out for a California Chardonnay that is unoaked with some malo influence. (I will certainly but my rep to work if things normalize again restaurants in my area reopen).
Hi Cynthia,
The style made popular with Rombauer is heavy malo and ample oak. I believe its 1/3 new for 9 months. This gives the high diacetyl or buttery flavor and texture and lots of nuttiness from the oak. While much of the fruit is from cooler Carneros, the acid is rather muted. This popcorn butter character has been sought after (mostly by Americans) and can be seen in the extreme with wines like Butternut and to a lesser extent with the Gen 5 Chards. Usually malo naturally happens when in barrel so finding malo and no oak is a bit trickier but certainly not impossible. Oregon tends to go soft to none on oak if you're looking from domestic ones. Hope that helps.
@@winebeerspirits Thank you for your detail response (I have a firm grasp on how malo work and methods of production with Rombauer). I will check out Butternut and Gen 5. Thanks again.