Mouton Cadet is a worthy official wine for a brilliant Ryder Cup
I don’t know about you, but I’m still buzzing with the memories from the 2016 Ryder Cup at Hazeltine National. Not only did my “home team” win back the Cup (finally!), I thought my home state of Minnesota acquitted itself very well. For the past year, I had to hear my Illinoisan golf buddies mocking the choice of Minnesota for a venue.
“It’s gonna snow!” they whined. Instead, it was brilliant sunshine and shirtsleeve temperatures.
My only regret is that the magical weekend was over so fast.
As a way to savor that great Ryder Cup feeling just a little while longer, I found myself a bottle of the Official Wine of the 2016 Ryder Cup: Baron Philippe de Rothschild Mouton Cadet ($15). If there’s anything I love to do as much as playing golf, it’s cooking. And eating. And drinking.
Mouton Cadet has been one of the most revered clarets in France since 1930. It’s a blend of 76 percent merlot, 11 percent cabernet Franc, 11 percent cabernet sauvignon, and 2 percent malbec, all grown and blended in the storied Bordeaux region.
Robert Trent Jones, Jr. designed the bottle for the 2016 Ryder Cup Mouton Cadet. It features a caddie carrying a golf bag emblazoned with the name of Robert Trent Jones, Sr. in homage to the family patriarch.
Mouton Cadet has got to be one of the best Bordeaux offerings for the money that’s widely available here in the U.S. It opens with a big mouthful of fruit, especially black cherry and berries, followed with vanilla and a slight smokiness and spiciness (cumin, maybe?). The tannins balance out the fruitiness beautifully, allowing the wine to stand up to even aggressively flavored and/or salty food.
I rationed my bottle over two dinners. The first was a grilled prime tri-tip steak with Parmesan mashed potatoes and roasted Brussels sprouts and butternut squash (pictured below). The second was a grilled hanger steak that had been marinated in olive oil, soy sauce, and fresh grated garlic and ginger. Alongside the hanger steak were bacon-cheddar mashed potatoes, sauteed mushrooms and asparagus, and a small wedge salad.
In both cases, the Cadet brought out the earthiness and richness of the meat and balanced both the starchiness of the potatoes and the sweetness of the butternut squash. I had to fight my wife for the last glass, and she’s not nearly as big a red wine fan as I am. This versatile, quaffable, yet refined claret will match with any food I can think of, and it’s approachable for all palates.
In short, the Mouton Cadet pairs as perfectly with good food as it did with the great golf we saw at Hazeltine. Alas, like the Ryder Cup itself, I wish my bottle could have lasted longer.
Maybe I need to invest in a full case, which can be found online for just over $160 – about the cost of two Ryder Cup golf shirts.
And unlike golf shirts, when it does finally snow, the wine will still keep you warm.
|« The BEST last-minute golf gift: A full-bag fitting with Club Champion||The inherent equity of golf »|