Attributes:

Crosspoint

Paso Robles, United States

Cabernet Sauvignon

750 ML

2001: WineSpectator Rating: 83

soft

pleasant

2001: WineEnthusiast Rating: 84

jammy, spicy, strawberry

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.

Attributes:

Simi Winery

Sonoma County, United States

Chardonnay

750 ML

2004: WineSpectator Rating: 83

apple, candied, lemon, pear, sour

2003: WineEnthusiast Rating: 85

toast, vanilla

fruity, sweet

2003: WineSpectator Rating: 85

clean

creamy

2002: WineSpectator Rating: 87

rich

apple, earthy, pineapple

2002: WineEnthusiast Rating: 85

pleasant

oak, peach, pineapple, spices

concentrated

2001: WineSpectator Rating: 86

light

simple

pleasant

citrus, earthy, pear, toasty oak

2000: WineSpectator Rating: 86

supple

tasty

2000: WineEnthusiast Rating: 83

clean

nectarine, peach

Food Matches:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

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.

Attributes:

Steve Hoff

Barossa Valley, Australia/New Zealand

Cabernet Sauvignon

750 ML

2005: Tanzer Rating: 88

light, solid

deep

berry, cherry, chocolatey, mint, spicy

ripe

2004: WineAdvocate Rating: 91

full-bodied

complex, rich

blackberry, blueberry, cassis, flowers, graphite, licorice, oak

ripe

2004: WineSpectator Rating: 91

light

supple

black cherry, blackberry, violet

2003: WineAdvocate Rating: 89

tasty

2003: WineSpectator Rating: 85

soft

black fruit

2003: Tanzer Rating: 89

fresh

deep, supple

berry, blackberry, candied, cherry, cinnamon, mocha, spice

ripe

2002: WineSpectator Rating: 88

rich

cherry, oak, raspberry, spicy

ripe

2002: Tanzer Rating: 87

fat

currant, exotic spices, mocha, raspberry, tobacco

good concentration, sweet

Food Matches:

North of Adelaide, this relatively warm region of South Australia is home to Australia’s largest winery. It is famous for its robust Shiraz and Cabernet Sauvignon as well as rich Sémillon and Riesling (both of which are grown in the cooler hills).

(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.