Good food, good wine, great company

Robert Mondavi changed the course of the US wine industry at the age of 53. Realizing his dream to create excellent Napa Valley wines that would stand in the company of the great wines of the world, he founded the iconic Robert Mondavi Winery in 1966, opening the door to the future of American fine wine. For the home of his fledgling winery, he chose a 12-acre site in the To Kalon Vineyard. 

The vineyard’s optimum sun exposure and annual rainfall combined with low-fertility, well-drained, gravelly clay loam soils were first appreciated by Hamilton Walker Crabb, one of Napa Valley’s winegrowing pioneers, who purchased the land and made it into a vineyard in the late 1800s.

A special Mondavi wine pairing dinner was held at the Red restaurant of the Makati Shangri-La for some privileged guests.  The dinner included lightly smoked Japanese scallop, citrus salsa, red and white radish slivers paired with Napa Fumé Blanc, 2004.  This was followed by seared angled halibut with potato and leek fondue, prosciutto bits and caramelized onion froth complemented by the Napa Chardonnay, 2006. Next to be served was a stuffed leg and sous-vide breast of guinea fowl with arugula and duck liver tortellini, berries and cherry jus paired with the smooth Pinot Noir “Private Selection,” 2011.

Next to land on the table was a serving of succulent grilled Australian Darling Downs beef rib-eye, wild field mushrooms, Gorgonzola gnocchi, broccolini and beef jus paired with Cabernet Sauvignon “Reserve,” 2006. Dessert was caramelized apple tart, cinnamon and vanilla infused extra virgin olive, candied pecan and herbs ice cream with the dessert wine Moscato d’Oro, 2005. Entertainment was provided by singer and harpist Noelle Cassandra.

Future Trade International’s Eric Kahn said, “Robert Mondavi wines’ unabashed excellence and subtle flavors are perfect for Red’s haute cuisine.”

Constellation Brands regional director for Asia Joe Milner, who flew in especially for the event, shared interesting wine information and notes on tasting wines. Makati Shangri-La’s head sommelier and F&B director Daniel Blais also delighted the guests with his eloquent explanation of the wine and food pairing.