Food: Come along on a journey to discover new flavors in the U.S. wine scene MMondaviFamily Wyncroft wines
Do any of my readers have a sweet tooth? If so, step into a time machine and imagine biting into the first chocolate chip cookie, chewy-gooey and warm, straight from Ruth Graves Wakefield's Toll House kitchen in 1938. Does anyone like pizza? If so, transport yourself to 1943 and imagine digging into the first deep-dish pizza created by Chef Rudy Malnati -- according to Chicago lore -- for Pizzeria Uno.
It made sense to plant vineyards on the valley floor to early Napa winegrowers, including Cesare Mondavi. Sure, mountain viticulture was the norm back home in Italy, but only to save accessible land for foodstuffs that were less hardy than the grapevine. Cesare's descendants took his little valley farther than he could have dreamed. In 1966, his son founded the Robert Mondavi Winery.
From my tasting in May 2023, this Cabernet-based blend expresses saturated color, lean and muscular entry evolving into flamboyant dark fruit flavor, finishing with dense textures and pleasing grit. Serve it with a rich protein or enjoy on its own as a vino da meditazione for an unencumbered encounter with this extraordinary character.
Exploring new wine can involve several strategies. First, try being a sommelier and ask, what's the grape? In the case of Shou , it's a blend of sauvignon blanc and Semillon. The soil? Millennia of forest compost covering iron, zinc, granite and heavy clay, providing ample nutrients and water. The climate? Coastal, with a large body of water moderating temperature.
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