As many will know Fumé Blanc is the name invented by Mondavi to describe their Sauvignon Blanc’s that had undergone oak aging. While Sauvignon’s typical crisp acidity remains, the grassy flavours and punchy ‘greenness’ of the aroma are going to be subdued after a period in oak. Forget the vibrancy of those New Zealand Sauvignon’s; this is a different fish.

Review0.3
Wine Tasting Note: Robert Mondavi Winery Fumé Blanc, 2005, Napa Valley, California.
Stockist: Majestic Price: £13.99 [More: Adegga / Snooth]
Full in the mouth, there is a mineral edge too – the citric acidity comes to the fore on the finish while citrus is also the primary flavour. To this though you can add a segment of orange peel, a little melon, a drip of honey and a dash of vanilla. A good intensity and finish.

Andrew BarrowScribblings Rating – 88/100 [3.5 out of 5]

I love mackerel – even more so since discovering its sustainable and on the list of ‘can eat’ fish – its meaty in a tuna type way and, when simply pan-fried with a little lemon, a great match to this Mondavi Fume Blanc. The fish was served with roasted potatoes and beetroot. The beetroots sweetness slightly deadened the wines complexity however; but not enough to deem the match a poor one. The recipe for Pan-Fried Mackerel with Roasted Beetroot and Potatoes is detailed on SpittoonExtra.

2 Comments »

1. Nancy says:

   02/11/2008 at 3:09 pm

   As luck would have it, (re: your last two posts), I recently tried a California Sauvignon blanc that also happened to be a Gallo brand (Barefoot, normally pretty good stuff). It was absolutely flavorless. Perhaps Jancis Robinson is right, and a warm climate simply makes the grape very unhappy.

   Reply
2. Carsten says:

   03/11/2008 at 11:08 pm

   £13.99 seems to be a bit overpriced for the Mondavi. I saw it for less then £10. Gut it’s a great weine… perfect with fish.
   Thanks
   Carsten

   Reply