Saturday, March 20, 2010

Wine Corner Review #59: Dry Creek Vineyard Fume Blanc

Do you know that Robert Mondavi invented Fume Blanc? In the late sixties, sauvignon blanc had a poor reputation in California due to its aggressive grassiness, so Mondavi, ever the savvy marketer, coined the term Fume Blanc to connote sauvignon blanc made in the French style with barrel ageing, reminiscent of Pouille-Fume from the Loire Valley. Nowadays, the term has been exported to such places as Texas where such vintners as Becker also make Fumes. Rather than reminisce further on this fume folderol, why not just grab a glass and join me on the patio, so to speak, while we indulge in a glass or three of one of my new finds, the Dry Creek Vineyard Fume Blanc Sauvignon Blanc?

The robe of the Dry Creek Vineyard Fume Blanc is pale golden misty dawn. The nose reveals crisp melon and a slight wisp of tangerine. Tasting reinforces the crispy freshness, bringing grapefruit along for the ride. A very versatile wine, just great with virtually anything, especially pizza, bruschetta, and seafood pastas. Oh, and don't forget salads. Website is www.drycreekvineyard.com, should you care to investigate. Invent your own reason to celebrate soon, and remember:

LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!

2 comments:

Banquet Manager said...

Hello,
I just came across your blog and enjoyed it very much. I'm a banquet manager and write a blog about the daily aggravations that go with my job...from cranky chefs to nasty customers and everything in between. I hope you enjoy it. Please visit and leave a comment. Have a great day!
So You Want To Be a Banquet Manager

Food Czar said...

Banquet Manager, your blog is one of the funniest I've ever read, right up there with Waiter Rant and Diary of The Food Whore. Thanks, and feel free to stop by anytime!!!