IN VINO VERITAS ~ MICHAEL MONDAVI FAMILY ESTATE WINES

(Michael, Isabel, Rob Jr. and Dina)

When it comes to wine, I’m not ashamed to admit that I don’t know much about its nuances, complexities and vintages.  I listen to what my taste buds and palate tell me.  I do prefer a White and Rosé to Red, a sweeter to drier, and wines that don’t scratch or irritate my throat, or attack my sinuses.  If I enjoy the taste, I’ll drink it, or at least try a few sips. 

To me, if a wine tastes good, regardless of whatever I’m eating, I’m there.  I’m not a wine to food snob, either.  I’ll drink Red with fish and poultry, or White with beef, lamb or veal, or a Rosé with anything on the plate; it’s all fine by me; and oh yes, chilled or with ice cubes whether it’s a Red, White or a Rosé, especially when it’s hot and humid. 

I admire and respect wine experts who aren’t snooty about their level of wine intelligence and who don’t talk down to me.  And, I’m in awe with the vintners and especially how they speak of their wines as their children, their pride and joy; I find that very touching and artistic.

I also admire someone who respects the earth and honors it when it yields a harvest of something that their hands helped to create and nurture, and which ends up giving joy to those who consume those fruits of the earth and their labor. 

But, please spare me the scientific explanation between the types of acids, tannins, or the degree of sloping vineyard as it relates to the sun’s rays, etc.  (I was never that great with science anyway, except maybe in college when I took courses in graduate level genetics, cartography or aerial photo interpretation; nothing formulaic, either.)  I’m not impressed with all those pretentious sounding terminologies and grown-up compound, multi-syllabic words when it comes to describing bunches of grapes; speak to me in plain speak; now that’s how you’ll win me over, if you were even trying to win me over in the first place.  Smell the bouquet…. what bouquet…most times, my sinuses are clogged up.  Taste the grape varietals...immediately I reminisce about Welches Grapejuice, Mogen David Wine or Boones Farm.  Apples and pears…but I thought wine was from grapes only.  But, I digress…

Earlier this year, I had the pleasure of attending a special Winemaker’s Dinner at Chicago’s Untitled Restaurant, which featured a variety of Michael Mondavi Family Estate Wines.  Throughout dinner, I also got a chance to chat with Michael Mondavi and his two children, Rob Jr. and Dina, the grape heirs apparent to this storied and remarkable wine dynasty; conversing with all three was informative, enjoyable and familial.  The Mondavis aren’t wine snobs; they're down to earth and not at all pretentious…just like the wines I tasted throughout the dinner. 

The featured Napa Valley wines included Isabel Mondavi Carneros (2011 Chardonnay); Emblem Oso Vineyard (2009 Cabernet Sauvignon); Emblem Napa Valley (2010 Cabernet Sauvignon); and, M by Michael Mondavi (2009 Cabernet Sauvignon).

The menu featured a first course winter salad (mixed greens, shaved green apple and toasted wheat berries); a second course entrée selection of Porcini Pasta, Bone-In Angus Tenderloin or Short Rib; and, a dessert course of artisanal cheeses and dried fruits.

  

I enjoyed the Isabel Mondavi Carneros with my salad.  The wine had just the right amount of balanced sweet and crispness to complement the salad’s tart apples and pungently dressed greens.  I found it to be an elegant wine with a very smooth taste; I also thought its delicate blush sparkled in my glass.  

   

I selected the Porcini Pasta for my entrée.  Initially, I had the Emblem Oso Vineyard and midway through the serving, had the Emblem Napa Valley.  Both complemented the earthy mushroom flavor and celery root béchamel sauce of the pasta dish, without taking over its delicate flavor profile.  I did find the Emblem Napa Valley slightly fruitier, compared to the slight bite of the Emblem Oso Vineyard.  Both of these wines were bold flavored, albeit biting, a typical reaction for me when it comes to Reds.  I did, however, enjoy their beautiful red gem-like color, especially when I held my glass to the light or swirled the wine in my glass.  

For the dessert selection, M by Michael Mondavi was served.  I was too wimpy to finish my serving and I felt more like a kid than a grown-up since I couldn’t handle the wine’s rich and robust flavor; this was for me, an intense and biting Red that was too sophisticated for my limited and immature palate, albeit enjoyable for the six or so sips I took of this masterfully crafted wine.  M by Michael Mondavi is the vintner’s return of his signature Napa Valley Cabernet Sauvignons that were legendary back in the 1960s and 1970s.  

Capping off the evening, various vintages of M by Michael Mondavi (2005, 2006, 2007, 2008) were served, which delighted all of the oenophiles; while I didn’t refuse modest tastings of each one, I did marvel at how these experts were able to discern the various notes and components for each vintage and their subtle nuances from one to the other.  As for me and after a few modest sippings of each vintage year, I went back to savoring some more Isabel Mondavi that was chilled from a few ice cubes.  It was a great night, indeed!

For more insight into Michael Mondavi and his wines, go to YouTube and use his name as the search criteria.  Of course, to discover more about all of these outstanding wines, visit http://www.michaelmondavifamilyestate.com/

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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