Attributes:

Château Roumieu-Lacoste

Sauternes, France

Sauternes Blend

375 ML

2001: WineSpectator Rating: 89

funky

full-bodied

apricot, spicy

1990: WineSpectator Rating: 91

full-bodied

racy

butterscotch, lemon, orange, spice, vanilla

sweet

1990: WineSpectator Rating: 89

Food Matches:

This famous French appellation produces some of the most outstanding sweet wines in the world. Situated within the Graves district of Bordeaux, the area includes the five communes of Barsac, Bommes, Fargues, Preignac, and Sauternes. The dominant grape in Sauternes is Sémillon, although the final blend generally includes some Sauvignon Blanc and, occasionally, small amounts of Muscadelle. In good vintages, this appellation is the lucky recipient of the right climatic conditions to infect the grapes with botrytis cinerea (noble rot). This beneficial mold causes the grapes to shrivel, leaving sugar-laden fruit full of rich, concentrated flavors. The best Sauternes wines come from low-yielding vines that have been hand-picked to ensure that the grapes are not culled before reaching the perfect degree of required ripeness. The resulting classic Sauternes wine is rich and sweet—the botrytis cinerea contributes a desirable honeyed and complex nature to both the aroma and flavor.

Attributes:

Sanford Winery

Santa Rita Hills, United States

Pinot Noir

750 ML

2005: CGCW Rating: 84

full-bodied

cherries

2004: CGCW Rating: 86

rich

cherry

2004: WineSpectator Rating: 89

cedar, currant, dried berry, earthy, lead pencil

2002: WineSpectator Rating: 91

fresh

rich, tightly wound

blackberry, blueberry, earth, lead pencil

concentrated

2002: CGCW Rating: 86

full-bodied

rich

oak, spicy

dense

2002: WineAndSpirits Rating: 87

blackberry, jammy

2001: WineSpectator Rating: 88

firm acidity

blackberry, blueberry, minerally

2001: WineEnthusiast Rating: 86

cherry, oak, raspberry, vanilla

chewy

Food Matches:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Commercial vineyards were literally non-existent in the region until the 1890's. In 2001 it gained its AVA recognition. The Santa Rita Hills run east to west inside the Santa Ynez Valley. The valley creates a natural channel allowing cool ocean air from the Pacific Ocean to flow through the valley. The micro climate created in the Santa Rita Hills area is well-suited for growing Pinot Noir and Chardonnay.

Attributes:

El Coto

Rioja, Spain

Viura

750 ML

2006: WineSpectator Rating: 84

crisp, lively

light

focused

2004: WineSpectator Rating: 79

soft

2003: WineSpectator Rating: 80

clean, crisp

light

2002: WineSpectator Rating: 78

tart

earthy, lime, pear

2001: WineEnthusiast Rating: 84

citrus, grapefruit, pepper

1999: WineSpectator Rating: 79

crisp

light

earthy, herbal

austere

Food Matches:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.