Attributes:

Chateau Sociando Mallet

Bordeaux, France

Bordeaux - Red

750 ML

2007: Tanzer Rating: 85-88

bright

supple

currant, fresh herbs, licorice, mint, new oak, spicy

sweet

2006: Tanzer Rating: 87-89

bright

moderate depth, supple

cherry, fresh herbs, licorice, redcurrant

juicy

2006: Tanzer Rating: 88-89

elegant

herbal, minerals, spices, spicy

2006: Tanzer Rating: 85-88

2005: WineAdvocate Rating: (92-94)

fresh

white flowers

full-bodied

classic

minerals

2005: Tanzer Rating: 91-93

fresh

rich

dark chocolate, oak, raspberry, red fruits

concentrated

2005: Tanzer Rating: 87-89

ripe

2005: WineSpectator Rating: 88

floral

light, medium body

berry, blackberry, chocolate, vanilla

round, silky

Food Matches:

A region in western France that grows famous red wines from the Cabernet Sauvignon, Merlot, and Cabernet Franc grapes and white wines from Sauvignon Blanc, Sémillon and Muscadelle grapes. Situated on the Atlantic coast, Bordeaux has a maritime climate with warm summers and fairly mild winters as well as an abundance of rain during harvest time. When young, the finest red Bordeaux wines have a deep cranberry hue and aromas of blackcurrants, plums, spice, cedar, and cassis. For the first ten years or so these wines can be very dry, with tannin masking the fruity flavors. Eventually the wines turn garnet, and develops an extraordinarily complex bouquet and flavor as well as softer tannins. The finest red Bordeaux wines still take 20 years or so before reaching their maturity. Two distinct red wine production zones exist within the Bordeaux region; the Left Bank and the Right Bank. The Left Bank vineyards are located west of the Garonne River and the Gironde Estuary, into which the Garonne empties. The Right Bank vineyards are east and north of the Dordogne River and east of the Grionde Estuary. Of the various wine districts on the Left and Right Banks, four are the most important for red wines: Haut-Médoc; Pessac-Leognan, St-Emilion, and Pomerol. For white wines, the most important are Graves and Pessac-Leognan.

Attributes:

Jackaroo

Southeastern Australia, Australia/New Zealand

Syrah / Shiraz

750 ML

2001: WineEnthusiast Rating: 86

straightforward

berry

Food Matches:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.

Australian name for the grape known as Syrah in France.

Attributes:

Clos du Val

Napa Valley, United States

Cabernet Sauvignon

750 ML

2002: CGCW Rating: 91

deep, rich

dark chocolate, herbs, oak

2002: WineAndSpirits Rating: 91

clean

black currant, herbal

tough

2001: CGCW Rating: 86

full-bodied

rich

mint

fruity, ripe

2000: WineSpectator Rating: 83

fresh

anise, cherry, currant, earth, stemmy

2000: WineEnthusiast Rating: 91

chewy

2000: CGCW Rating: 82

herbs, meat

1999: WineEnthusiast Rating: 94

classic

herbs, tobacco

ripe

1999: WineSpectator Rating: 88

complex

elegant

black cherry, cedar, currant

thick

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.