Attributes:

Caymus Vineyards

Napa Valley, United States

Cabernet Sauvignon

750 ML

2005: WineSpectator Rating: 92

rich, supple

berry, cedar, currant, mineral, oak, sage

concentrated

2004: CGCW Rating: 90

deep

oak

2004: WineSpectator Rating: 92

cedar, currant, earth, herb, herbal, sage, vanilla

sweet

2004: WineAndSpirits Rating: 90

meaty

2004: WineSpectator Rating: 92

huge

2003: Tanzer Rating: 89

char

supple

blackberry, cassis, cola, currant, mocha, oak, plum, tobacco

juicy, sweet

2003: CGCW Rating: 90

2003: WineAndSpirits Rating: 87

*-scented

spice

creamy

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.

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:

Hagafen

Napa Valley, United States

Pinot Noir

750 ML

2006: Tastings Rating: 89

tangy, tart

medium body

deep

berries, berry, cherries, chocolate, mocha, toffee

2005: Tastings Rating: 88

soft, tart

medium body

deep, supple

berry, cherry, dried berry, dried cherry, mineral, pepper, raspberry, violet

2004: CGCW Rating: 87

supple

easy-to-drink

2004: Tastings Rating: 88

light

elegant, tasty

juicy, ripe

2004: Tastings Rating: 91

deep, supple

delicious

cherry, spice, subtle oak

fruity

2004: WineEnthusiast Rating: 83

delicate, silky

2002: Tastings Rating: 85

medium-bodied

pleasant

2002: WineEnthusiast Rating: 84

dried cherry, earth, herbal

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.

(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.

Attributes:

Bodegas Arrocal

Ribera del Duero, Spain

Tempranillo

750 ML

2006: Tanzer Rating: 90

bright

floral

suave

berry, blueberry, spice

juicy

2005: Tanzer Rating: 88

fresh

floral

suave

berry, blackberry, candied, jammy

sweet

2005: WineSpectator Rating: 86

soft

floral

light

black cherry, chocolate, plum, tobacco

ripe

2002: WineSpectator Rating: 84

clean, crisp, fresh

Food Matches:

a region in north central Spain (south of Rioja) known primarily for its Vega Sicilia but is now producing terrific wines from Tempranillo grapes.

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.