Published on the brink of the 1931 Great Depression, The Joy of Cooking is a quintessential American cookbook with cumulative sales topping 20 million copies. Called the "bible of cooking," the book has long been loved for the philosophy that "good food brings people together, and the table is a place to share the joy of life." It carries the message that cooking is an experience that creates consolidation among family and friends and turns an ordinary day into a special moment. Nearly 100 years after its publication, it is still regarded as a classic that represents American food culture.
The philosophy of author Irma Rombauer was passed down to her descendants. Her grandnephew, Koerner Rombauer, founded Rombauer Vineyards in Napa Valley, California, in 1980. The winery's slogan is "The Joy of Wine." It holds that a table shared with family, delicious food, and great wine brings joy to life. In practice, the winery introduces a range of recipes and wine pairings on its website, such as "Rombauer's barbecue basics," "the basics of compound butter," and "the best winter pairing: Rombauer Chardonnay and cheese," and is expanding "the joy of cooking" into "the joy of wine" through wine dinners and tastings.
The winery headquarters is in St. Helena, Napa Valley, California. Rombauer Chardonnay, its flagship wine, was first produced in 1982, and starting in 1990 began using grapes from the Carneros region spanning Napa and Sonoma. Thanks to cool sea breezes and a long growing season, Carneros is considered one of America's top Chardonnay regions. Abundant sunlight during the day ripens the grapes well, while cool afternoon winds lower vineyard temperatures and preserve acidity. As a result, the fruit ripens richly without losing freshness, completing the balance of Rombauer's signature opulent fruit aromas and bright acidity.
Grapes for this wine come from Rombauer's own vineyards and from contracted growers in Carneros. In particular, the Sangiacomo family, which has farmed the area for three generations, is regarded as a longtime partner of Rombauer.
The defining features of Rombauer Chardonnay are its opulent texture and smooth flavor. Grapes are harvested on cool nights when each block reaches optimal Sukseongdo, then whole-cluster pressed. The pressed juice is cold-settled overnight to use only clear juice, then transferred to oak barrels for alcoholic fermentation and malolactic (lactic acid) fermentation. During maturation, bâtonnage is carried out every 7–10 days, stirring the lees to add a creamy texture and abundant flavor.
This winemaking approach established Rombauer as a symbol of America's representative "buttery Chardonnay." While Chardonnays highlighting acidity have drawn global attention in recent years, Rombauer has secured a loyal following by steadfastly maintaining its distinctive style of rich fruit aromas and creamy texture rather than chasing trends. Backed by a solid brand identity and strong market competitiveness, Rombauer was acquired in Aug. 2023 by E. & J. Gallo, one of the world's largest wine corporations. Even after joining a major wine group, the core winemaking team, including head winemaker Richie Allen, has remained in place, carrying on Rombauer's signature style and quality.
In the glass, aromas of yellow peach and ripe melon emerge first, joined by zesty citrus. On the palate, rich fruit flavors harmonize with creamy vanilla and a subtle butter nuance, leaving a long finish. Rombauer's signature vibrant acidity supports the wine's ample texture with balance. It pairs well with crab cakes, barley risotto, and strawberry shortcake.
Rombauer Chardonnay won the grand prize in the New World white wine category at the 2026 Korea Wine & Spirits Awards. It has won the grand prize a total of five times so far. The importer in Korea is WINE2U Korea.