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[adjani]

#お留守番 #宅飲み #チキン #robertmondaviprivateselection (Kanazawa-ku, Yokohama) https://www.instagram.com/p/CVaXzTrvAbNWf6LfK9WDN1stJ0-7i1UIXvF1QQ0/?utm_medium=tumblr

[nurell17]

#tidalrise #redwine🍷#robertmondaviprivateselection

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Weekend Mindset: Where Should We Go?

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Would You Like Wine With That? 6 Varietals for Your Late-Night Fast Food Run.

Doing a late-night fast food run with your friends can get complicated. Everyone has a favorite, and you never know where you'll end up. Settling on wine for your late meal is easier. With these six well-made wines, you'll be covered for anything from the most traditional burger to the newest taco variety. RMPS has your back. For real.

Cabernet Sauvignon + Burgers

Some nights, only a burger will do. Grab a bottle of Cabernet and you’re good to go. Its smooth red berry flavors won't overpower the beef in your bun. Break the rules and try a bison patty or fried egg on top. No matter where your favorite burger comes from, this easy combo is legit.

Chardonnay + Fried Chicken

Chicken always goes with white wine, but fried chicken is the late-night all-star. Whether it is southern- or Korean-style bird, bring out the juicy seasonings of your wings with a delicious white wine. Chardonnay and its intensely fruity flavor pairs well with the real star of this meal: the crunchy skin. You had us at extra crispy.

Pinot Noir + Chinese

Chinese food can be difficult to pair with wine. Flavors range from tangy to sweet sauces, and it takes an exceptional wine to cover that kind of territory. Pinot Noir’s peppery aromas liven up the chili spice with ease. Try it with Thai, too, because ordering extra edamame is never a bad idea.

Sauvignon Blanc + Pizza

Nothing says late night like pizza, but endless vegetable combos can make wine pairing a bit of a challenge. Don't worry . . . Sauvignon Blanc goes well with your pie. Its citrusy tartness is refreshing with tomato sauce and meats. Top your slice with fresh veggies like pineapple, avocado or basil and you’ll be going back for seconds.

Heritage Red + Tacos

Some like it spicy, and tacos are awesome for late-night meals. Bring on the guacamole, salsa and a fresh red wine for the perfect pairing.  Heritage Red’s light and smooth texture livens up the big, bold spices between any hard or soft shell. Eat like you mean it and indulge a little with sriracha on top. You won’t regret it.

Pinot Grigio + Sandwiches

It’s equal parts meats, vegetables, cheeses and spreads packed between two slices of bread, and the late-night sandwich run will satisfy your cravings. Pinot Grigio’s citrusy flavors bring out the rich tastes of deli meats, without overpowering the rest of the toppings. Try it next time you cook up a grilled cheese. Wine and carbs makes it totally worth it.

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Wine Lingo Bingo 

Enjoy Robert Mondavi Private Selection’s Wine Lingo Bingo cards for a blind tasting! Invite some pals over. Brown bag the bottles. Drink and describe!

Download all 6 boards here  

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Margarita Recipe

INGREDIENTS One 750 ml bottle of Robert Mondavi Private Selection Chardonnay 1 ½ cup tequila 1 cup triple sec 1 cup freshly squeezed orange juice 1/2 cup freshly squeezed lime juice 1 orange, sliced 2 limes, sliced 

INSTRUCTIONS In a large pitcher combine the white wine, tequila, triple sec, orange juice and lime juice. Add the orange slices and lime slices. Chill for at least 2 hours. Serve over ice. Salt the rims of the glasses, if desired.

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Full serving of fruit

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Jelly Wine Cubes

Have your wine, and eat it too.

Servings: About 10

RED WINE JELLY CUBES 3 oz (85g) package of strawberry (or cherry) jelly dessert powder 5 oz Robert Mondavi Private Selection Heritage Red 2 cups water, boiled

WHITE WINE JELLY CUBES 3 oz (85g) package of lemon jelly dessert powder 5 oz Robert Mondavi Private Selection Chardonnay 2 cups water, boiled

INSTRUCTION Combine gelatin and boiling water. Whisk the mixture until all of the gelatin dissolves. Add Robert Mondavi Wine (White or Red.) Whisk until well combined. Pour into a well-greased and tin foil lined 8” square baking dish.Refrigerate for 4 hours until set. Cut into 1 1/2” squares before serving.