Need help in selecting a white wine

[Kcwhippet]

Well, I just reread this thread. Gosh, where do I start? too much to do the whole bit, so here goes. Fume is NOT a sauce. When I was trained, it was (and still is) a fumet - that's with a T. What next? If you've such a large presence in Seattle (or Sea-patch as you so quaintly refer to it) how is it that the three V's are scarce. I know that if they were scarce in Santa Monica, then Roberto would have them in a trice in order to best serve his customers. Oh yeah, about Fume Blanc - actually Mondavi just reversed the name for the grape in the upper Loire Valley where Sauvignon Blanc is known as Blanc Fume. Previously, he made his SB sort of like Barsac - a bit sweet and no oak but it didn't sell well. After experimenting, he decided to try some cold fermenting and a bit of oak. It was a hit. The first I had was the 1967 (yes I'm that old) and it was at least as good as anything I'd had from the Loire. That's enough for now.