| By :
Levi Reiss
We have already done a review of a red wine by that famous California winemaker, Robert Mondavi. Today's review is devoted to an inexpensive white Sauvignon Blanc from this fine, but admittedly controversial winemaker. More than thirty years ago Mondavi got people to drink the then unfashionable Sauvingnon Blanc wines in part by changing the name to exotic sounding Fume Blanc. He was really the winemaker who put Napa Valley on the world wine map. Some day I plan to try the very pricey and probably overpriced Opus One, a Cabernet Sauvignon that's a joint effort between Mondavi and the French Baron Philippe de Rothschild, both now deceased. In the meantime, let's take a look at this bargain offering and see if it's really a bargain. OUR WINE REVIEW POLICY All wines that we taste and review have been purchased at the full retail price. Wine Reviewed Woodbridge By Robert Mondavi 2008 12.0% alcohol about $10 Let's start by quoting the marketing materials. Tasting Note: Light lemon color, dry and medium bodied; fresh, melon, citrus, vanilla aromas and flavors. Serving Suggestion: Shellfish, light seafood, pasta with cream sauces. And now for my review. At the first sips the wine was overly acidic, harsh, and thin. Its first pairing was with an omelet accompanied by wasabi rice crackers and babaganoush (eggplant with too much mayonnaise). The wine improved somewhat with the food. The rice crackers softened the wine's acidity and brought out its fruit. With the omelet, lemon came to the fore. The babaganoush brought out some sweetness in the Sauvignon Blanc. With some Ben and Jerry's chocolate fudge brownie ice cream the wine lost its harshness, but frankly lost just about everything. The next meal consisted of chicken hamburgers with a Moroccan style tomato, pepper, and garlic sauce. The wine's acidity softened and there was lots of citrus. The side of brocolli and oat bran pancakes brought out the wine's acidic harshness once again. My final meal began with sweet and sour barbecued chicken wings. The Sauvignon Blanc had mouth-cleansing acidity with light citrus flavors. The side was potatoes roasted in chicken fat to which the wine responded with some green apples. It was palate cleansing. The main dish was a honey-garlic barbecued chicken breast. The wine had no sweetness but its acidity was softened and there was some citrus. With fresh strawberries the wine slunk into the background. I ended the bottle with two local cheeses. With a yellow cheddar at the first gulp the Sauvignon Blanc was harsh but rapidly softened. There was light fruit and acidity. With a more powerful tasting asiago cheese the wine was basically muted. Final verdict. I don't plan to buy this wine again. It didn't even come close, its best pairings were only fair to middling.
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