Join us as we toast Robert Mondavi Winery’s 50th anniversary!August 26, 2016 6:53 pm
We’re pretty confident you’ll appreciate these vintages. For half a century, Robert Mondavi Winery has produced some of the world’s finest Sauvignon Blanc grapes and varietals— some of which you’ll get to savor.
We’ll start the evening with a 2014 Fumé Blanc. Crisp, tingly and citrusy, this elegant Sauvignon Blanc makes an ideal apéritif. You’ll taste plenty of zip, but a creamy undertone provides depth, too. Sip this one as dusk lowers over Parkersburg.
Next, we’ll pour Mondavi’s 2013 Chardonnay. Smooth and fruity, this flaxen wine will purl into your glass like an autumnal current. Note how Asian pears and quince add poetry to the wine. As you savor these delicate bouquets, Chef Argoso will present you with the first course: seared scallops with cucumber, pancetta crisp and Chardonnay Gêlée. Finish with a refreshing taste of lemon curd.
When you’re ready, we’ll serve Maestro, a limited-edition merlot honoring Robert Mondavi’s 50th anniversary. Dark and sophisticated, this Bordeaux blend sings with mocha, rich fruit, cardamom and dried herbs. We’ll pair the wine with a light spinach salad topped with fresh plums, toasted almonds, goat cheese, tomatoes and black-pepper vinaigrette.
A 2013 Cabernet Sauvignon is next. Mondavi reports harvests were “epic” during this vintage, and you’ll probably taste the difference. Silky dark plums, smoky herbs and light violets harmonize into a smooth finish. As a finishing touch, Chef Argoso will serve a seared petit filet. Enjoy it with pomme puree, caramelized pearl onions, wild forest mushrooms and red wine sauce.
At this point, we’ll refresh your palate with a special treat: Mondavi’s 1992 Cabernet Sauvignon. Bold, masculine notes of cedar and licorice swirl with hints of boysenberry. This velvety wine will linger in your memory long after it’s gone.
Our dinner concludes with Moscato d’Oro, an aromatic Muscat. Exotic flavors of of lychee, peach and citrus blossoms create a sophisticated finish. Fortunately, Chef Argoso’s citrus and vanilla pound cake makes a perfect partner. We’ll serve it with white chocolate cream and strawberry and basil compote.
We’ll see you there!