The first course was Spicy Shrimp and Mint Dipping sauce with a Robert Mondavi Fume Blanc as the wine pairing.
http://zippysauce.blogspot.com/2007/12/saturday-night-honey-pass-me-salmon.html
The link above is to the article covering both the Spicy Shrimp recipe and a picture of the Fume Blanc. This time though the Fume Blanc wasn't spoiled as it was a 2004 and not the 2002 pictured. The Fume Blanc works so well with this recipe as its crisp flavour cuts through the spice and actually helps to cool the fiery burn of the Cayenne pepper. I didn't include the LCBO information in the linked article so ...
LCBO Information
ROBERT MONDAVI FUMÉ BLANC
VINTAGES 221887
750 mL
Price: $ 24.95
12.7% Alcohol
Sugar Content : D
Made in: California, United States
By: Robert Mondavi Winery
Release Date: Oct 13, 2007
Description: In 1966, Robert Mondavi originated his lightly-oaked Sauvignon Blanc and dubbed it Fumé Blanc. The aromas on stage here include apple, sweet grass, mineral and light toast notes. It has a crisp, refreshing, fruity core and a soft, yet spicy finish, that makes it a perfect partner for baked snapper or smoked salmon.
The Fume Blanc listed is either the 2005 or 2006 as the alcohol content is listed as 12.7% where as the 2004 is a shockingly high 14.5%. Not that I'm complaining about high alcohol, just surprised to find a white wine at that percentage!
For the main course, Mick decided to break out a new Cabernet Sauvignon for us to try. The main course was Grilled NY Strips with Zippy Sauce and the sides were Roasted Potatoes and Grilled Mixed Vegetables. Cabernet Sauvignon is a great pairing with steak and with days and days of Christmas Turkey ahead, he couldn't have picked a better main dish.
Mick and Amy picked this wine up on a motorcycle trip down to Ohio. I can't remember what Mick said he paid for it but the Wine Spectator is listing the price as $50US which means this would be $80-100 a bottle after exchange, duty and LCBO price gouging.
Wine Spectator Rating - 86
Groth Cabernet Sauvignon Oakville 2000
An earthy, herbal style with moderate richness and concentration to the cedary oak, olive and dill-scented currant notes. Drink now through 2007. 14,500 cases made. –JL
The first scent I was picking up was chocolate and then a woody scent; the wine had a very welcoming aroma. Upon tasting it I was very surprised by the lack of fruit. It reminded me more of a French Bordeaux than a California Cabernet. The second thing that hit me was the high tannin. This was definitely not a drink on its own type of wine and it was looking to go with food. It worked nicely with the steak as the fat of the NY strip softened the tannins and made this a smoother drinking wine.
Where this wine fails is the price, at $25-40 a bottle Canadian this would be great wine but at $80-100 it is money poorly spent as there are much better wines at a lower price point.
We finished the evening with the leftover port and cheese from the night before and as my photo of the R.L. Buller & Son had a nasty glare in the shot, Amy took another one for me and I have included it below.
I'm really starting to think I should give up on taking pictures myself and make Amy the official Zippy Sauce Photographer!
Cheers!
Mark
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