Attributes:

Dr H Thanisch

Bernkastel, Germany

Riesling

750 ML

2005: WineAdvocate Rating: 87

soft

funky

rich

classic

apple, honey, pear, spice, stone

2004: WineAndSpirits Rating: 87

rich

lemon, lime

2003: WineAdvocate Rating: 86

light, medium-bodied

mineral

2003: WineAndSpirits Rating: 92

light

delicious

citrus, nectarine

juicy

2002: WineAdvocate Rating: 86

light, medium-bodied

supple

mineral, minerals

2001: WineAdvocate Rating: 88

fat

light, medium-bodied

1998: Tastings Rating: 91

crisp

light

Food Matches:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Attributes:

Nickel & Nickel

Napa Valley, United States

Cabernet Sauvignon

750 ML

1997: WineSpectator Rating: 91

complex, rich

cedar, currant, earthy, mineral, sage, tobacco

1997: WineEnthusiast Rating: 92

sulfur

black fruit, chocolate, earth, espresso, plum

concentrated

dense

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:

Baron Philippe de Rothschild

Maipo, Other

Dry Red Table Wine

750 ML

2006: WineSpectator Rating: 80

medium-weight

2006: WineEnthusiast Rating: 87

black cherry, herb

2004: WineSpectator Rating: 85

medium-weight

blackberry, mineral, pepper, red berry, tobacco

2004: WineSpectator Rating: 80

2003: WineEnthusiast Rating: 87

bright, snappy, tart

2003: WineSpectator Rating: 85

blackberry, cherry, earth, spice

2002: WineEnthusiast Rating: 87

2002: WineAndSpirits Rating: 87

blueberry, oak

sweet

Food Matches:

Just south of Santiago, this is Chile’s most famous region, home to its major wineries. Long-standing plantings of Cabernet Sauvignon are the main grape here, although Syrah and Sangiovese are being introduced. Chardonnay also does well here.