![]() The first vintage (1966) of Robert Mondavi Winery’s Cabernet Sauvignon is released. Mondavi’s signature and one of Robert Mondavi Winery’s most popular wines. He named the delightfully rich and refined yet bright, fresh wine he created Fumé Blanc. He sought inspiration in Loire Valley Pouilly Fumé, enlivening it with a uniquely California profile. Mondavi chose to situate his estate next to To Kalon Vineyard, one of the most coveted wine growing parcels in the world, known for producing award-winning Cabernet Sauvignon and for its Sauvignon Blanc.One of the first goals Robert Mondavi set for himself was recreating Sauvignon Blanc, which was, at the time a sweet, unnuanced wine. Today, Robert Mondavi Winery continues to pursue the fullest expression of Napa Valley terroir in wines that are also varietally authentic. It was the first major winery built in Napa Valley in the three decades following the repeal of Prohibition, Robert Mondavi Winery created the foundation for the modern-day California wine industry. Please enjoy wine responsibly.Robert Mondavi Winery was founded in 1966 by winemaking pioneer Robert Mondavi, whose vision was to create Napa Valley wines that could stand in the company of the world’s finest. Elegant, easy, and perfect for spreading some holiday cheer. If you are still deciding on what to serve your guests, give this Classic Sabayon Recipe a try. Check out their great recipes and tips too. Woodbridge by Robert Mondavi Wines can be found in the California section at your local liquor store. Less wine in the recipe creates a sweeter and a little denser marsala sauce. Zabaglione is typically made with sweet Marsala wine and 1 tablespoon of sugar for each egg yolk. More wine in the recipe creates a softer, lighter cream. Is there a difference between the two classic recipes? YES! Sabayon is the French adaption of the Italian zabaglione. You can try shaved chocolate, broken up pieces of cake, or even all on its own. Experiment and see what works for you or your dinner theme. What to serve with sabayon? For this recipe, I used berries and crushed ginger cookies.What is the best wine for making sabayon? This is where you can have some fun.I would not recommend cooking this over direct heat. If you wish, you can use a double boiler, or the pot and bowl method.Be sure the water does not come to a boil but remains at a constant simmer.Hence having your ingredients ready, you will be busy whisking. Whisk, whisk and whisk the entire cooking process.This is a fairly quick process, so be sure to have all your ingredients measured and ready to go.The temperature of the sauce should be around 150º F The end result should be a silky smooth sauce (thick and ribbony). ![]()
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