Attributes:

Bouchard Pere & Fils

Les Greves, France

Pinot Noir

750 ML

2006: Tanzer Rating: 90-93

complex, deep, suave

cherry, flowers, graphite, licorice, oak, raspberry, slightly medicinal, spices, tobacco

sweet

2006: WineAndSpirits Rating: 93

densely packed

oak, raspberries, red berry

2005: Tanzer Rating: 92

black cherry, licorice, medicinal, menthol, mineral, minerals

2005: Tanzer Rating: 90-93

austere, juicy

2004: Tanzer Rating: 90

deep

blackberry, herbs, licorice, oak, pepper, spice, spicy

sweet

2004: Tanzer Rating: 92

strong, velvety

2003: Tanzer Rating: 91

bright

complex, suave

bitter, black cherry, chocolate, mocha, plum

2003: Tanzer Rating: 90

sweet

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.

Attributes:

Frei Brothers

California, United States

Chardonnay

1.5 L

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.

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Attributes:

Domaine William Fevre

Chablis, France

Chardonnay

750 ML

2006: Tanzer Rating: 91-93

rich, suave

grapefruit, minerals, peach, pineapple, spices

2005: Tanzer Rating: 92

densely packed

elegant

anise, lemon, menthol, spice, stone

2004: Tanzer Rating: 93

white flowers

rich

apple, minerally, pineapple, spearmint, spice, stone

2004: WineAdvocate Rating: 94

medium-bodied

candied, citrus, fresh herbs, gravel, minerals, toast

round

2003: Tanzer Rating: 92

fat

complex

banana, menthol, mint

2002: Tanzer Rating: 93

bright

mineral nose

chalk, flowers, lime, stone

2002: Tanzer Rating: 93

fresh

supple

racy

citrus, flinty, lime, minerals, stone

juicy

2002: WineAdvocate Rating: 93

medium-bodied

complex nose, deep, rich

powerful

flint, smoky, spices

Food Matches:

(shah blee)—this village, northwest of the Côte d’Or is the closest burgundian commune to Paris. Although Chablis’ wines are 100 percent Chardonnay, they are quite different from the white wines of the Cote d’Or. Most Chablis wines are fermented and aged in steel, and because the region’s climate is cooler, it produces wines that are lighter- bodied and more acidic. Chablis wine is very dry and sometimes flinty, without the rich, ripe style of Cote d’Or white Burgundies. Chablis is an ideal companion to seafood, especially oysters.

(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.