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Weekly guide to a wine lover $ 10 Wines – A Mondavi (California) Cabernet Sauvignon
This paper reviews an inexpensive California wine wine recently deceased giant Robert Mondavi, who largely to California in the international wine map. If you intend to become a wine professional should consider The Robert Mondavi Institute (RMI) for Wine and Food Science at the University of California, Davis. We're too old for that sort of thing, but not too old to enjoy their wine, at least in this price range. One day may taste an example of its $ 100 Cabernet Sauvignon, but we will not be reporting on it in this column. For now, let's see how the $ 10 came from the company makes. By the way, may be able to find this wine in the United Kingdom States for considerably less than $ 10.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at full retail price.
Reviewed by Robert Mondavi Wine Woodbridge Cabernet Sauvignon, California 2007 13.5% alcohol about $ 10
Let's start by quoting the marketing materials. Tasting Notes: Deep garnet red, berries wild red currant aroma, taste of fresh fruit, balanced wine, soft tannins, good quality, easy to drink. Tip: Serve with grilled meats. And now, my reactions.
The first meal consisted of beef ribs and braised fresh potatoes with slices of red pepper. First I had a few sips to get me started. The wine was round and tannins. I tried the dark fruit, particularly black cherries. This car was quite long which shows a good acid balance. In the presence of the meat of this wine is made even more rounded. She wrapped the potatoes. The red pepper borrowed more acidic wine, but not unpleasant. Some Harissa (chili sauce Turkish) intensified the flavors of Cabernet Sauvignon: dark became dark and I do not mean that negatively.
As you may be aware, I like trying a bit unusual wine and food pairing combinations. I had every intention of trying this wine with a plate of chicken. And in this case, I had permission from headquarters. The back begins with the following sentence: "Our Cabernet Sauvignon spicy black fruits with a velvety smooth finish, is delicious with grilled meats or baking – even chicken!" I tried this wine with a chicken in soy sauce and onions accompanied by grilled eggplant sprinkled with garlic and French fries in garlic and rosemary. The wine was tannic. I tried oak. The black cherry and plum flavors were powerful and yet not destroy the chicken. This was really delicious chewable liquid. Eggplant fat (I'm not complaining) issued more acidic wine, but the combination worked well. But let's be fair, wine and the chicken did not mesh.
My final food pairing involved stew beef, carrots and potatoes. There was a great balance of acidity, fruit and tannins. I have some oak with red fruits, cherries and plums mostly black. The wine was nice and long, meaty and chewy.
I finished the bottle with two local cheeses. In the presence of a walnut, sweet Provolone, Cabernet Sauvignon retained most of their features, but do not melt well with cheese. A marble, yellow and orange cheddar cheese wine flat.
Final verdict. This Cabernet Sauvignon is definitely a winner with rich meat dishes. I buy it again and again. And I'd like to do a vertical tasting, comparing Mondavi line booths.
About the Author
Levi Reiss has authored or co-authored ten computer and Internet books, but really prefers fine Italian or other wine, with good food and company. He loves teaching computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. His Italian travel website is www.travelitalytravel.com .
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