It was an educational and informed evening of delicious wine paired with exquisite signature dishes.
It is coupled with gougeres with goat cheese. Fumé Blanc is also known as Sauvignon Blanc but has a slightly richer style and a “gentle creamy texture,” says de Vere. The 2010 is a “dry but high-quality version,” he continues. Both this wine and the Pinot Noir we sample later are hand-harvested in order to draw the flavours from the juice of the fruit rather than the skins. It is two-thirds barrel-fermented then finished in a steel tank to punch up the flavour.
Next on the menu is scallops casino and it is paired with a 2008 Chardonnay.
From there we are treated to a delectable dish of sockeye salmon with tuscan kale, mousserons, shell beans, garlic sausage, and in a balsamic soy reduction.
We then move on to a
Cabernet Sauvignon 2009 ...
The Cab Sauv 2009 has an intensity of fresh blackberry without a jam characteristic. "Mondavi once said, 'making good wine is a skill. Making great wine is an art'," quotes de Vere. "Fine wine leaves you wanting for another sip. You taste new things every time," he continues.
The evening wraps up with two scrumptious deserts. Apricot panna cotta featuring an almond streusel with white peach sorbet ...
and petit fours.
"When you ferment at a cool temperature you preserve the flavours," says de Vere. "It's the sweetness that is the natural grape flavour. A beautiful way to end a meal."
"The real purpose of wine is to add beauty and joy to a meal," adds de Vere. And that it did.
This was a well-thought-out meal coupled with some of the best wines from the Napa valley.
The Blue Water Cafe and Raw Bar and the Mondavi Winery; a match made in culinary heaven.