If you came here hoping for architectural information on Wood Bridges, I’m sorry, there won’t be any information here on that. BUT — you will find some fun with this Robert Mondavi wine! I personally think my Woodbridge by Robert Mondavi blog post is better than real wood bridges, but I’m not an architect!
I normally don’t review white wines here, mostly because I’m selfish and I figure if I’m going to buy my own wine – it’s going to be a red I enjoy. This white wine came to me from the wonderful PR people that work with Robert Mondavi Wines, so it was basically like the universe telling me “Try White Wine”. So listening to the universe whispers as Oprah Winfrey suggests … I dug my cork screw in and popped the cork on this one!
I’m certainty glad I did! This wine has a suggested retail price of $7.99/bottle which allows you to pick this up for your everyday white wine fix! While this wine boasts on it’s label that it’s a sweet wine, don’t worry, it’s not overly sweet; it’s just the right amount of sweet for a summer white wine!
Bringing us a blend of Gewürztraminer, Chardonnay, Viognier, and Verdelho, this wine exudes bright citrus flavors of orange blossom, and grapefruit. I taste a little green apple in this one and find that it’s not tart on the tongue and softly mellows out for a smooth finish. Pairing this wine with some salty cheeses and fruits are recommended. Also recommended is pairing this with some spicy food.
But exactly what kind of food? … guess what?? I have got a suggestion! How about Spicy Crab and Corn Croquettes with a Curry Dipping Sauce? Yeeessss….!
1 Cup just add water cornbread mix
1/2 teaspoon curry powder
2 (6 oz.) cans crabmeat, diced
1-2 teaspoons canned chipotles in adobo, chopped
3/4 cup onions, finely chopped
1/2 cup panko
1 teaspoon sea salt
Vegetable oil (for frying)
In a medium mixing bowl, combine cornbread mix, 1/2 teaspoon curry powder, crabmeat, chipotles, egg and 3/4 cup oinons, panko, and salt. In a small bowl, whisk together all dipping sauce indgredients. In medium saucepan, heat oil to 320 – 330 degrees. Oil should be 1.5 inches deep. Working in batches, carefully drop bite-size spoonfuls of batter into oil. Fry until golden and cooked through, 1-1.5 minutes. Remove from oil with a slotted spoon; transfer to paper towels. Serve hot with dipping sauce.
Curry Dipping Sauce Recipe
1 egg yolk
3 Tablespoons Dijon mustard
2 teaspoons curry powder
1 tablespoon agave
1/4 cup onions, finely chopped
1/4 cup Greek yogurt
Salt to taste
So now that I’ve given you this great recipe … who is ready to invite me over for wine, dinner and great conversation!?!? Tell you what! I’ll bring the wine!
What do you think of this wine? Have you tried it? Used it for a wine spritzer or white wine sangria? Would love to hear your thoughts!
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