Attributes:

Pine Ridge Winery

Napa Valley, United States

Merlot

750 ML

2004: CGCW Rating: 85

cherries, chocolate, herbs, raspberries

ripe

2002: WineSpectator Rating: 85

well-balanced

2002: CGCW Rating: 87

deep

currant, oak, spice

ripe

2001: WineSpectator Rating: 87

fresh

rich

anise, cedar, currant, earth

concentrated

2001: CGCW Rating: 86

classic

2001: WineAdvocate Rating: 85

simple, straightforward

pleasant

berries, cassis, cherries, oak

2000: WineSpectator Rating: 88

complex

coffee, currant, wild berry

concentrated

2000: CGCW Rating: 88

bright, clean

pleasant

cherries

Food Matches:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Attributes:

Robert Mondavi Winery

California, United States

Cabernet Sauvignon

750 ML

2001: WineSpectator Rating: 81

tart

floral

supple

cherry, currant, green apple

2001: WineEnthusiast Rating: 85

crisp

2000: WineEnthusiast Rating: 82

simple

1999: Tastings Rating: 82

clean

medium-bodied

deep, rich

1997: Tanzer Rating: 85

supple

earth, game, red berry, redcurrant, tobacco

juicy, ripe

Food Matches:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Attributes:

Jordan

Sonoma County, United States

Cabernet Sauvignon

750 ML

2001: WineSpectator Rating: 88

clean, fresh

complex, rich

black cherry, earth, herb, plum

2000: WineSpectator Rating: 85

currant, herb, mineral

2000: WineSpectator Rating: 88

1999: WineSpectator Rating: 88

currant, herb, herbal, sage

ripe

1999: WineSpectator Rating: 85

1999: WineEnthusiast Rating: 85

smooth

1999: WineNews Rating: 92

soft

blackberry

1998: WineSpectator Rating: 88

oak, red cherry

Food Matches:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.