by Zoltan Szabo
One of the loveliest woman in the wine business, Margrit Mondavi, was in town recently, accompanied by friend and Robert Mondavi resident Master of Wine, Mark de Vere. The both of them hosted a presentation and tasting of few newly released vintages at the brand new Modus Ristorante on King West. The elegant and so very young at heart Margrit was overheard saying remarks such as “Cabernet Sauvignon should have the tenderness of a baby’s bottom and the power of Pavarotti”. And the great de Vere commented “wines should reflect the aromas and flavours of the vineyard”. All in all, a really fine and memorable evening was had by all, while small samples of creative and tasty dishes by chef Bruce Woods were paired with some of the great Mondavi wines. I liked all of them, yet one stood out, given its quality to price ratio and that important aspect with regards to food, versatility.
2009 Robert Mondavi Fume Blanc Reserve – Napa Valley
The wine was barrel fermented in French oak to an extent of 60%, in addition it received batonage and sur lie aging; bouquet of white peach, mandarin, spearmint and aloe vera; medium bodied, with a bit of Semillon blended adding to its texture, with mouthwateringly crisp acidity and long lasting finish; delicious; it will hold up to short term aging; it was paired with pan roasted diver scallop with cauliflower puree and pepperonata, although it can match well with meatier oysters, herb – roasted chicken and game birds, lighter pork dishes, as well as ethnic cuisine using mild spices and herbs such as lemongrass, basil and mint. (LCBO# 221887 – $22.95)
[Update: LCBO website is advertising $3 off a bottle until January 29, 2012, making it $19.95. – Ed]
All scores are out of five apples.