Sometimes when I attend events and dine out, I am shown another aspect of finer things in life and I am not only blown away, but I am also humbled to have the opportunity to experience that moment. That is exactly how I felt Monday night when I attended a wine reception/tasting for Robert Mondavi Winery by Mark de Vere at Blue Water Cafe + Raw Bar. I can only hope that these experiences will continue to show themselves in the future.
With school done for the day, I was looking forward to unwinding with some wine and food, but boy this was far more than I expected.
A beautiful private room doubling as an active wine cellar was our table for the night.
I won’t even lie, I know very little about wine. I’ve attended one wine tasting event in the past, and drank countless cheap wines, mostly whites. I’ve read up on the science and methodology of drinking reds and whites and even the roses, but still, I feel quite lost and overwhelmed. I feel silly and snobby swirling my reds and sticking my nose so far in my glass, but I guess so does everyone else!
Hey look, food. Here’s something that I know more about.
Gougeres with Salt Spring Island goat cheese.
Paired with RMW Fume Blanc 2010. A fume is synonymous with sauvignon blanc, Robert just used it as a marketing tool.
Gulf Island Scallops “Casino” w/ bacon, celery, bell peppers & Parmesan.
Paired with RMW Chardonnay 2008.
I like bacon about as much as any red blooded American or Dennis Pang and would put it on almost anything, but probably not on these scallops, it was just a bit too salty.
L-R : RMW Fume Blanc 2010 | RMW Chardonnay 2008 | RMW Carneros Pinot Noir 2009
Sockeye Salmon w/ Tuscan Kale, Mousserons, Shell Beans, Garlic Sausage & Balsamic Soy Reduction.
Paired with RMW Carneros Pinot Noir 2009.
70% of the wine buying decision is probably based on the design of the wine labels. I know, it’s a fake made up statistic, but it is probably quite close as it is an important factor, first impressions count for new buyers.
In between courses, just stretching my legs and taking a walk around the room.
Here is Mark de Vere, Master of Wine and our guide through the history of Robert Mondavi’s Winery.
Braised Kobe Short Rib Agnolotti w/ creamed spinach, cave aged alpindon cheese, reduced braising juices with lovage soffrito.
Paired with RMW Cabernet Sauvignon 2009.
Now I know this ain’t no real kobe short ribs.. it’s all a lie, but that doesn’t mean it doesn’t taste good.
I’ve seen decanters before, but this one is extremeeeeely long. Anyone know the name of this particular model/brand?
L-R : RMW Carneros Pinot Noir 2009 | RMW Cabernet Sauvignon 2009 | RMW Cabernet Sauvignon Reserve 2008/2005.
Prime Beef Striploin w/ fingerling potatoes cooked in wagyu fat, porcini mushrooms, baby carrots, green peppercorn sauce.
Paired with RMW Cabernet Sauvignon Reserve 2008/2005.
Apricot Panna Cotta w/ almond streusel & white peach sorbet.
Paired with RMW Moscato d’Oro 2009.
Petit fours to end the night.
If there’s one thing I can take away from the night to tell you, it’s that I really liked the RMW Cabernet Sauvignon Reserve 2008. I mean, really, really, really liked. Nothing about it turned me off, not the tannins, not the taste, not the dryness, nothing, nada. Give me more of this red!
Oh and the food, that was pretty damn good as well. I know Blue Water has high accolades, it’s a bit expected when it’s under the Top Table Group (ie, Araxi, CinCin, West, Thierry).
One day Napa Valley, one day… I’ll be in you.
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