Attributes:

Reynolds

New South Wales, Australia/New Zealand

Chardonnay

750 ML

2005: WineSpectator Rating: 85

light

2003: WineSpectator Rating: 88

bright, lively

2002: WineEnthusiast Rating: 86

solid

straightforward

2001: WineSpectator Rating: 87

lively

light

fragrant

2001: WineEnthusiast Rating: 88

clean, crisp

citrus, flowers, orange, pear, spice

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.

Attributes:

Lyeth

Napa Valley, United States

Meritage

750 ML

2004: Tastings Rating: 88

full-bodied

deep

tasty

oak, vanilla

sweet

2003: WineEnthusiast Rating: 84

black cherry, blackberry, coffee

ripe

2002: WineSpectator Rating: 84

toast, wild berry

2001: WineSpectator Rating: 86

focused

black cherry, dried berry, espresso

1999: Tastings Rating: 85

tart

medium-bodied

black cherry, herbal

1998: WineSpectator Rating: 83

currant, herbal

1997: WineSpectator Rating: 86

soft

pleasant

1996: WineSpectator Rating: 83

soft

simple

Food Matches:

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:

Chateau Ste. Michelle

Horse Heaven Hills, United States

Cabernet Sauvignon

750 ML

2001: WineSpectator Rating: 90

light

supple

2001: Tanzer Rating: 86

bright

floral

supple

black cherry, currant, pepper, sage

2001: WineEnthusiast Rating: 86

tart

chocolate, licorice, menthol, mocha, raspberry, sassafras

2000: WineSpectator Rating: 88

berry, cherry, peppery

2000: Tanzer Rating: 88(+?)?

bright

fresh herbs, game, licorice, peppery, truffle

juicy

chunky

2000: WineEnthusiast Rating: 89

soft

complex

black cherry, cassis, tobacco

1999: WineSpectator Rating: 89

black cherry, cedar, currant, herb, spicy

1999: Tanzer Rating: 89

bright

cherry, currant, licorice, mint, oak, plum, sassafras

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.